How To Pan Fry Chicken Breasts
Not only is this a delicious chicken recipe, but it is also a great way to demonstrate the proper way to pan-fry. Before starting this recipe, you will want to read my article on The Difference Between Saute – Pan Fry and Stir Fry. And once you know how to saute a chicken breast properly, you can create dozens of other meals just by changing the ingredients for the pan sauce.
This recipe requires you to reduce 1 cup of homemade chicken stock for the sauce. Stock reductions are often used in professional kitchens to make sauces.
If you don’t want to spend the time reducing stocks, you can make your own stock reductions or glaces yourself. Alternatively, buy professional quality stock reductions at your gourmet market or online. Check out my stock reduction suggestions to learn more and a great source to buy online.
What is Pan Frying?
Pan frying is a cooking method that involves cooking food in a shallow pan over medium to high heat using a small amount of oil or fat. It’s a versatile cooking technique commonly used for various types of food, including meats, poultry, fish, vegetables, and more. The goal of pan frying is to create a crispy, golden-brown exterior while maintaining a juicy and flavorful interior.
Pan frying is a quick and straightforward method that imparts a delicious flavor and texture to various dishes. It’s different from deep frying, where the food is submerged in a larger amount of oil. Pan frying is a popular technique for preparing items like chicken cutlets, fish fillets, pork chops, and vegetables.
Ingredients
Chicken Breast Halves refers to one side of a whole chicken breast that has been divided into two portions. A whole chicken breast typically consists of two halves: the left side and the right side, separated by the breastbone.
Olive Oil a type of edible oil that is extracted from olives, the fruit of the olive tree (Olea europaea). It is a staple in Mediterranean cuisine and is widely used around the world for its rich flavor and various health benefits. Olive oil has been a key component of human diets for thousands of years.
Shallots are a type of onion that belongs to the Allium family, which also includes garlic, onions, and leeks. They have a milder and sweeter flavor compared to regular onions, making them a popular choice in various culinary dishes. Shallots are characterized by their small size, elongated shape, and thin, coppery-brown papery skin.
Garlic (Allium sativum) is a plant in the Allium (onion) family, and its bulb is widely used as a food ingredient and for its medicinal properties. The bulb is made up of individual cloves, each covered in a papery skin. Garlic has been cultivated for thousands of years and is a fundamental ingredient in various cuisines around the world.
White wine is a type of wine that is made from the fermentation of green or yellowish grapes, with the juice separated from the grape skins and seeds before fermentation. The color of white wine ranges from almost clear to a light golden yellow. The flavor profile of white wine can vary widely depending on the grape variety used, the winemaking process, and other factors.
Chicken stock is a liquid preparation made by simmering chicken bones, meat, and aromatic vegetables in water. It serves as a flavorful and versatile base for soups, stews, sauces, and various other dishes. The slow simmering process extracts the flavors, nutrients, and gelatin from the chicken bones, resulting in a rich and savory liquid.
Heavy cream, also known as heavy whipping cream, is a dairy product that is rich in fat. It is made from the high-fat cream skimmed from the top of milk. The fat content in heavy cream is typically around 36% to 40%, making it one of the richest dairy products available.
Sauteed Chicken Breasts with Shallots and Garlic
Ingredients
- 4 chicken breast halves boneless - skinless
- 1½ tablespoons butter unsalted
- 1½ tablespoons olive oil or vegetable oil
- salt and ground pepper to taste
- 3 shallots finely chopped
- 2 cloves garlic finely chopped
- ½ cup dry white wine
- 1 cup chicken stock
- ¾ cup heavy cream
Instructions
- Finely chop the shallots and garlic. Have the rest of the ingredients ready to go.
- Season the chicken breasts with salt and pepper on both sides.
- Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212° F.
- Heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.
- Sauté the breasts until they are lightly browned on one side, approx. 3 minutes.
- Turn breasts over and sauté for another 3 minutes, again until lightly browned. (At this point the meat should be firm to the touch.)
- Transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.
- Remove the pan from the head source, and add half of the wine to deglaze the pan, stirring to dissolve the flavorful brown particles stuck to the pan.
- Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.
- Add the garlic and cook for 1 minute, making sure the garlic doesn’t burn. (It makes the dish bitter if it does)
- Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.
- Add the chicken stock and reduce to half the original amount, approx. 6-7 minutes.
- Add the cream, and again reduce until the sauce is thick enough to coat a spoon.
- Spoon sauce over cutlets and serve.
One Response
I have cooked this several times and it has always been a hit, with many nice remarks about the delicious sauce. It’s definitely a winning recipe.