Prep 20 mins
Cook 20 mins
Get the taste and texture of roasted chicken by pan-roasting pieces with a quick pan sauce. Make sure to use a heavy-bottomed pan, such as a cast-iron skillet. The butter thickens and enriches the sauce, but if you don't want to add the extra fat, stir in 1/2 tsp (2 mL) cornstarch dissolved in a little stock or water and boil for 30 seconds. From HomeMaker's.
- Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
- Turn chicken; transfer skillet to 450°F (230°C) convection oven or 475°F (240°C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
- Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.
This was excellent. I only made three breasts but kept the measurements the same for the sauce. One breast was roasted skinless for me but it was still nice and juicy. I didn't add any butter or cornstarch to the sauce. It was perfect the way it was.