Pan Sauce
Ingredients: Chicken breasts (boneless, skin-on), Oil, Shallot, All-purpose flour, Chicken broth · 30 min cook time · 450kcal · ~₩11,450
Ingredients
2개 Chicken breasts (boneless, skin-on), 2tablespoons Oil, 1개 Shallot, 1teaspoon All-purpose flour, 0.5cup Chicken broth, 0.25cup Pickled pepper brine, 1tablespoon Cherry peppers (chopped), 1teaspoon Thyme (minced), 1tablespoon Butter (cold)
Instructions
1. Start with split chicken breasts, skin-side down. Using a sharp knife, gently cut to release the bones from the breast, lifting the bones while keeping the knife close to the ribcage. Find the wishbone, make two small incisions on either side, and remove it. Remove the chicken tender by lifting it off, using a knife if needed. Cover the chicken breasts with plastic wrap, pound them flat, and poke some holes.
2. Add about two tablespoons of oil to a cold pan and swirl it around. Place the chicken breasts skin-side down in the skillet. Place a heavy weight on top and set the burner to medium heat. Cook for seven to nine minutes.
3. Remove the weight and continue cooking for another six to eight minutes. Flip the chicken breasts over and cook until they reach 160 degrees Fahrenheit, which takes two to three minutes.
4. Remove the chicken from the pan and let it rest on a plate. Keep two teaspoons of the fat in the pan, pouring off any excess.
5. Add minced shallot to the pan and cook until tender. Ensure the shallots are finely minced so they cook quickly.
6. Sprinkle one teaspoon of all-purpose flour into the pan and cook, stirring to ensure there are no clumps. Cook until the flour picks up color from the fond but does not darken.
7. Add chicken broth and pickled pepper brine to the pan. Scrape the pan to dissolve the fond. Let the sauce come to a simmer and cook for two to three minutes to allow the flour to thicken the sauce.
8. Once the sauce has thickened, turn off the heat. Add any juices from the resting chicken, chopped cherry peppers, minced thyme, and one tablespoon of cold butter. Whisk until the butter is emulsified into the sauce.
9. Serve the sauce around the chicken breast, avoiding the crispy skin.
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