Buttermilk Pan Roasted Chicken Breast |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Tender and juicy! An amazing sauce. Ingredients:
1/4 cup table salt |
1/4 cup sugar |
1 quart water |
6 chicken breast halves |
1 cup buttermilk |
1/4 cup worcestershire sauce |
1 quart chicken stock |
canola oil |
kosher salt |
fresh ground pepper |
4 tablespoons butter (optional) |
Directions:
1. Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
2. Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
3. Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
4. Put back in bowl and refrigerate for 24 to 48 hours.
5. Space 2 racks in oven so your skillets can fit.
6. Preheat oven to 475°F; drain rinse and dry chicken.
7. Rub with oil, salt and pepper liberally.
8. Get 2 large oven proof skillets hot on the stove.
9. Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
10. Reserve de-glazing liquid.
11. Place chicken back in pans.
12. Place pans in oven for 10 minutes or until internal temp reaches 165°F.
13. Remove chicken from pan, cover.
14. Deglaze pans again.
15. Pour deglazing liquid into one pan, reduce to about 1 cup.
16. Whisk in 4 tbsp of butter and serve over chicken.
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