Why Pan Sauces make the perfect weeknight meals

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. Thin the chicken breast by slicing it through the thick end or pounding it flat. Season both sides with salt. Optionally, brine it for at least 1 hour, or up to overnight.
2. Heat a pan over medium-high heat and add just enough oil to thinly coat the bottom.
3. Sear the chicken for 1 to 2 minutes per side, until deep brown on each side.
4. Lower the heat to medium-low and cook until the thickest part reads 155°F/68°C. Set the chicken aside to rest.
5. Lower the heat to medium. Add the minced garlic and rosemary and cook for 30 seconds to bloom them.
6. Add about 200 g of chicken stock, raise the heat to high, and scrape the bottom of the pan with a spatula.
7. Bring the liquid back to a rapid simmer. Stir and reduce it by half, for 2 to 4 minutes.
8. If using store-bought stock, stir in a splash of cornstarch slurry (equal parts cornstarch and water) and keep stirring until it thickens to your liking.
9. Turn off the heat. Stir in freshly cracked black pepper and lemon juice, taste, and add salt or other seasonings as needed.
10. Slice the chicken on a bias and spoon the sauce over it.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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