Pan-Seared Chicken Breasts
- 4 chicken breasts (boneless, skinless)
- 2 t salt (coarse)
- 1 T vegetable oil
- 2 T butter (unsalted) (melted)
- 1 T Flour (Plain)
- 1 t Corn Starch / Corn Flour
- 1/2 t freshly ground black pepper
- 1 diced shallot
- 1 t Flour (Plain)
- 1 c chicken broth
- 1 T lemon juice
- 1 T chopped chives
- 1 T butter (unsalted)
Preheat oven to 275F.
Place your chicken breasts in a baking dish large enough to hold them in one layer. Pierce each one in the thick end 4-6 times with a fork, all the way through. Sprinkle 1/2 tsp onto each chicken breast (total for both sides). Cover with foil and place in oven for 30-45 minutes.
When the chicken internal chicken is 145F-150F, remove from baking dish to a paper-towel-lined plate; pat dry.
Heat a skillet large enough to hold all four chicken breasts in a single layer (12" or so) with 1T of vegetable oil over medium-high heat until it was just smoking.
Mix together melted butter, 1 T flour, cornstarch, and pepper. Brush onto one side of all four breasts. Place chicken breasts, buttered side down, into hot skillet. Leave alone for 3-4 minutes, until the underside is a nice golden brown. Brush remaining butter mixture onto exposed sides of chicken in pan, then flip, lower the heat to medium and leave alone for 3-4 minutes until both sides are nicely golden brown. Keep cooking until they are 165F in the middle.
Remove chicken breasts to a plate, let them rest.
Add shallot, let it soften about 2 minutes. Add 1t flour, mix until smooth. Add chicken broth slowly (to avoid lumps of flour). Simmer about 3-5 minutes until it thickens and reduces to about 3/4 cup. Add all the juices from the plate the chicken has been resting on. Finish sauce with lemon juice, chives, 1 T butter.
Serve with a bit of sauce drizzled over each chicken breast.