Whats to eat this Wednesday? Why some wonderfully baked chicken breasts with the ultimate pan sauce. Why pan sauce, because I like it and sauces don’t have to be completely unhealthy or even creme based.
2 Chicken Breasts (see Zaycon Chicken)
2Tbsp Olive Oil
Johnnys Seasoning Salt
Chicken Seasoning (Kirkland brand)
1 med Onion, yellow diced
1 Clove Garlic
1 can low-sodium Chicken Broth
2tsp Apple Cider Vinegar
3Tbs Cold Butter cut into 1Tbs pieces
Pre-heat the oven to 350 degrees. In a heavy bottomed skillet, heat over medium heat until thoroughly heated. While pan is heating, dry chicken breasts and coat with 1st: Chicken Seasoning 2nd: a sprinkle of Johnny’s Seasoning. Add Olive Oil to the pan. Make sure Olive Oil is shimmering, just below the smoking point.
Add Chicken Breasts to the pan and sear the outside. They Zaycon chicken breasts are really thick, so even if it takes 2-4 min per side, you are not cooking meat all the way through. Place Chicken in glass pie plate, cover with foil and put in oven for 25-35 min or until the chicken registers 165 on the instant thermometer.
While the Chicken is baking, place the pan back on the stove. You see all the crusty stuff left on the bottom (hopefully not burned because you just used medium heat), that is where the good flavor is! Make sure the pan is hot, but not scorching and the leavings are not burned. If anything burns at this stage, your sauce will taste bitter.
Add the diced Onion to the pan and let soften, after 1 min when the onions have begun to sweat, add the Flour. Stir for about 3 min until flour is a nutty brown color. Add garlic and stir until fragrant, no more than 1 min. Whisk the can (approx. 2 cups) of Chicken Broth into the pan. Simmer the sauce until it has thickened reduced. Add the Vinegar to brighten the flavors and last, whisk in the butter, one chunk at a time to give the sauce a richness. Pull the pan of the stove.
Pull the Chicken out of the oven, pour accumulated juices from the pie plate into the sauce and whisk again. Nestle the pieces in the pan to rest for about 10min. This will allow the meat to release more juice into the sauce and then suck it right back up.
Slice, serve and enjoy!