Pan-Roasted Chicken Breasts w/ Garlic & Sherry Sauce
Bone-in, skin-on chicken breasts are pan-roasted until the skin is crispy and golden, then finished in the oven. A quick and flavorful sauce made with garlic, sherry, and chicken broth is created from the caramelized drippings left in the pan.
Ingredients
BONE-IN, SPLIT CHICKEN BREAST2 (12-ounce) breasts, trimmed and brined if desired
(1704g)Coarse Kosher Saltto taste
(0g)Ground black pepperto taste
(0g)VEGETABLE OIL2 tsp
(30g)GARLIC3 cloves, sliced thin
(0g)Gold Medal All-Purpose Flour (caja)1 tsp
(5g)Organic chicken broth, chicken1/2 cup
(120g)Dry Sherry1/4 cup
(60g)Thyme2 sprigs
(0g)Unsalted Butter1 tbsp, chilled
(14g)Lemon juice, raw1/2 tsp
(3g)