Pan Roasted Chicken Recipe
by home cook Lea
Servings: 2 people
Ingredients
- 2 chicken breasts
- salt & pepper to taste
- ½ tablespoon paprika
- ¼ tablespoon celery salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove of garlic minced
- 1 small onion finely julienne
- ½ pepper red or yellow, finely julienne
- 1 shallot minced
- 1 cup mushrooms already sauteed
- ⅓ cup dry white wine
- ⅓ cup chicken stock
- 1 tablespoon. fresh rosemary
- Juice of ½ lemon
Instructions
- Very lightly dredge chicken parts (seasoned with salt, pepper, a bit of paprika, and, if you like, a bit of celery salt) in flour.
- Heat olive oil and butter in a sauté pan over medium-high heat.
- Brown chicken quickly on all sides and remove.
- Add garlic, onion, pepper, shallot, and sauté over medium heat until everything is limp and reduced. Do not brown!
- Add mushrooms, stir all of this together, and turn up the heat to high when it is all about the same consistency.
- Add white wine and reduce by half.
- Add chicken stock, fresh rosemary, and salt and pepper to taste.
- Squeeze in the juice of ½ lemon. (you may add a couple of tsp. of lemon zest if you like)
- Place chicken in a casserole on one layer, and pour the sauce all over the top of the chicken.
- Cover with foil and bake at 375º F for about 45 minutes.
- Turn the heat to 425º F, uncover, and bake to reduce sauce and slightly brown chicken.
- You can serve it this way, or if you want to do a fancy prep, you can remove the chicken and deglaze again and finish with a bit of butter, or even put it all into a blender and make a smooth sauce. I have even added cream, which is rich but very tasty. If you serve it out of the oven as is, it's rustic and has a nice texture.