Pan seared chicken breasts with lemon and chive pan sauce recipe

Pan seared Chicken Breasts with Lemon and Chive Pan Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delightful and flavorful recipe for pan-seared chicken breasts with a tangy lemon and chive pan sauce. This dish is perfect for those looking to elevate their weeknight dinner with minimal effort. The succulent chicken breasts are seared to perfection, resulting in a crispy exterior and tender, juicy interior. The zesty lemon and fragrant chive pan sauce adds a burst of freshness and enhances the overall flavor profile. With only a handful of ingredients, this recipe is quick, easy, and guaranteed to impress.

Keywords: pan-seared chicken, lemon, chive, pan sauce, flavorful.

Pan seared chicken breasts with lemon and chive pan sauce recipe details

Pan seared chicken breasts with lemon and chive pan sauce recipe, recipe Rating: 4.9
Number of votes:143 

Ingredients

4	chicken breasts, skin removed, approx 200g each
2 tsp	salt
1 tbsp	vegetable oil
2 tbsp	unsalted butter, melted
1 tbsp	plain flour
1 tsp	cornflour
½ tsp	fresh ground black pepper
	For the sauce:
1 medium	shallot, finely chopped
1 tsp	plain flour
250 ml	chicken stock
1 tbsp	fresh lemon juice
1 tbsp	chives, finely chopped
1 tbsp	unsalted butter
	salt and fresh ground pepper, to taste

Instructions

Preheat the oven to Gas Mark 1, 140°C, 275°F. Lower a shelf to just below centre.

Prick the thickest parts of the chicken with a fork about 3-4 times and sprinkle about ½ tsp of salt over each one. Place the breasts in a 9×13, 22x33cm roasting dish and cover tightly with foil. Bake for about 30-40 minutes or until the thickest parts of the chicken are hot and slightly cooked.

Remove the chicken and dry on kitchen paper.

Heat the oil in a large frying pan, 12 inches or 30cm will be ideal, over a medium heat until smoking.

Whisk the butter, flour, cornflour and pepper together in a small bowl. Lightly brush the top of the chicken with half the mixture. Place the chicken in the pan, buttered side down, and cook until browned, about 3-4 minutes. Brush the upper side with the remaining butter.

Flip the chicken using tongs or a spoon and fork and cook until the second side is browned and very hot to the touch. Transfer to a plate and allow to rest while making the pan sauce.

To make the sauce:
Add the shallot to the pan and cook over medium heat until softened. Add the flour and stir constantly. Add the stock and increase heat to medium-high and bring to a simmer. Remove any caramelised bits of chicken etc from the pan and simmer until reduced in volume by about a third, to about 175ml, about 2-3 minutes. Add any juices from the chicken on the plate and return to a simmer and cook for about 30 seconds longer.

Remove from heat, add the lemon juice, chives and butter. Season and spoon over chicken and serve immediately.

Option:
Replace the chicken breasts with turkey cutlets of similar weight.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a