Buttermilk Pan Roasted Chicken Breast

Tender and juicy! An amazing sauce.

• Ready In: 35 mins
• 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.