Buttermilk Pan Roasted Chicken Breast

Submitted by Steve_G

"Tender and juicy! An amazing sauce."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 6

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.

Reviews

[AcadiaTwo]

Wow! This was amazing chicken. The only substitution I made was that I used chicken thighs rather than the breasts as that was what I had in my freezer. Superbly moist and flavorful chicken. Made for the Summer Bargain Basement tag game.

 

[breezermom]

This recipe produces a very moist chicken breast. The sauce was okay, but the cooking method is 5 star! Thanks for sharing!