Easy Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce Recipe
- ⏱ 45 minutes
- Medium
- Serves 3
- 👥 2-cook recipe
Chicken breasts are pan-roasted and served with a reduced white wine, fines herbes, and pan sauce.
Adapted from Serious Eats.
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This recipe, inside the app
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Easy Pan-Roasted Ch...
0/0
COOK 1COOK 2
1Make the pan sauce
Mince the shallot
Mince the garlic clove
In a liquid measuring cup, combine the dry white wine...
2Brown the chicken
3Plate and serve
+ 11 more steps in the app
Easy Pan-Roasted Ch...
0/0
COOK 2COOK 1
1Make the pan sauce
2Brown the chicken
Adjust the oven rack to the center position and...
Pat the chicken breasts dry and season generously...
In an oven-safe medium stainless steel skillet, heat...
3Plate and serve
+ 11 more steps in the app
Ingredients
- 2 airline chicken breasts
- Diamond Crystal kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tbsp canola oil
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 1 1/2 tsp powdered gelatin
- 1 small shallot (minced)
- 1 medium garlic clove (minced)
- 2 tbsp unsalted butter
- 2 tsp soy sauce
- 1 tbsp fresh chives (minced)
- 1 tbsp fresh parsley leaves (minced)
- 1 tbsp fresh tarragon leaves (minced)
- 1 tbsp fresh chervil (minced)
The full plan
Split between two cooks — each step says who's on it.
1. Make the pan sauce COOK 2
- Mince the shallot
- Mince the garlic clove
- In a liquid measuring cup, combine the dry white wine and low-sodium chicken stock and sprinkle the powdered gelatin over the top, Set aside
2. Brown the chicken COOK 1
- Adjust the oven rack to the center position and preheat the oven to 450°F
- Pat the chicken breasts dry and season generously with salt and pepper
- In an oven-safe medium stainless steel skillet, heat the canola oil over high heat until just starting to smoke, Carefully lay the chicken breasts into the hot skillet skin side down and cook without moving until the skin is deep golden brown and very crisp, about 6 minutes, Carefully flip the chicken breasts
🤝 Cook 1 takes over at the oven.
3. Mince the herbs COOK 2
- Mince the fresh chives, parsley leaves, tarragon leaves, and chervil
4. Roast the chicken COOK 1
- Transfer the skillet to the oven and cook the chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes
5. Rest the chicken COOK 1
- Remove the skillet from the oven and transfer the chicken to a cutting board
- Set aside to rest while you make the pan sauce
6. Make the pan sauce COOK 1
- Pour off all but 1 tablespoon of fat from the skillet and place it over high heat
- Add the shallot and garlic and cook, stirring, until softened and fragrant, about 30 seconds
- Add the wine and stock mixture and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon
- Continue cooking on high heat until the sauce is reduced by about two-thirds, 5 to 8 minutes
🤝 Cook 2 hands over the shallot.
7. Stir unsalted butter COOK 1
- Stir in the unsalted butter and soy sauce and cook at a hard boil until emulsified, about 30 seconds
- Remove from heat and set aside
8. Plate and serve BOTH
- Slice the chicken breasts into three pieces on a sharp bias and transfer them to individual serving plates
- Stir the herbs into the pan sauce
- Taste the sauce and season with salt and pepper
- Spoon the sauce over the chicken and serve immediately
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