Chicken Breasts with White Wine Pan Sauce
From Food & Wine
Simply pan-roast airline chicken breasts, set them aside to rest, and then, while the chicken is resting, use the drippings to build the flavor-packed white wine pan sauce, which comes together in about 10 minutes and delivers an elegant, silky texture. Stir in the tender fresh herbs — like tarragon, parsley, and chives — and lemon at the end, so their flavors remain bright.
Airline chicken breast is a cut of chicken composed of boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint is attached while the rest of the breast is boneless. If you cannot find this cut then skin-on boneless chicken breast will work.
Ingredients
4 (10-ounce) skin-on airline chicken breasts
1 ¼ teaspoons kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
1 tablespoon neutral oil
¼ cup sliced spring onion
⅓ cup dry white wine
1 cup chicken stock or lower-sodium chicken broth
2 tablespoons crème fraîche
3 tablespoons chopped mixed tender fresh herbs (such as tarragon, chives, and parsley)
1 teaspoon fresh lemon juice
Preparation
Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Flip the chicken breasts and cook skin side up, until a thermometer inserted in the thickest portion of chicken registers 160°F, about 15 minutes. Transfer to a plate. Reserve 1 tablespoon of drippings in a skillet.
Heat reserved drippings in a skillet over medium-high. Add spring onion; cook, stirring often, until softened, about 1 minute. Add wine (mixture will immediately come to a simmer). Simmer over medium-high, stirring occasionally to loosen browned bits on the bottom of the skillet, until reduced by about half, 1 to 2 minutes. Add stock; stir occasionally until mixture has reduced to about 2/3 cup and barely coats the back of a spoon, 4 to 6 minutes.
Reduce heat to low; stir in crème fraîche until just melted, about 30 seconds. Remove from heat; stir in herbs and lemon juice. Season to taste with salt and black pepper. Serve over cooked chicken.
Keywords: Chicken Main
