Sautéed Chicken Breasts with a Lemon-Rosemary Pan Sauce

Sautéed Chicken Breasts with a Lemon-Rosemary Pan Sauce
Yield
1serving
Yield
1serving
Sautéed Chicken Breasts with a Lemon-Rosemary Pan Sauce
Yield
1serving
Yield
1serving
Ingredients
  • 1eacg chicken breast
  • a/n coarse salt
  • a/n black pepper
  • 1tablespoon vegetable oil
  • 1/2each shallotminced
  • 1 clove garlicchopped
  • 2teaspoons flour
  • 3/4cup chicken stock
  • pinch sugar
  • 1tablespoon lemon juice
  • 1tablespoon butterchilled
  • 1teaspoon rosemaryminced
Yield:
Instructions
  1. Cover breasts with plastic wrap and pound thick ends gently with meat mallet or the back of a saute pan until 1/2 inch thick.
  2. Evenly sprinkle each breast salt and pepper
  3. dredge chicken breast in flour to lightly coat.
  4. Heat 12 inch skillet and then add 1-2 tablespoons oil.
  5. Place breasts in oil and place skillet over medium heat.
  6. Cook breasts until browned, then flip breasts and continue to cook until chicken is done or reaches 165 degrees.
  7. Transfer breasts to individual plates and let rest while preparing pan sauce.
  8. Pour off all but 2 teaspoons oil from skillet.
  9. Return skillet to medium heat and add shallot and garlic; cook, stirring occasionally, until softened, about 1 minute.
  10. Add flour and cook, stirring constantly, for 30 seconds. Increase heat to medium-high, add broth, lemon juice and sugar, and bring to simmer, scraping up any browned bits.
  11. Boil until thickened about 2-3 minutes.
  12. Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds.
  13. Remove skillet from heat and whisk in butter and rosemary; season with salt and pepper to taste.
  14. Spoon sauce around breasts and serve.