60 minutes
Crispy chicken breasts infused with herbs, served with a rich sage-vermouth pan sauce.
Bone-in Split Chicken Breasts, trimmed, brined if desired
0 oz
to taste
to taste
tablespoons
Shallots, minced
each
cups
cups
Fresh Sage Leaves, each leaf torn in half
each
Unsalted Butter, cut into 3 pieces and chilled
tablespoons
1. Preheat Oven and Season Chicken
Preheat your oven to ensure it is ready for the chicken. Season the chicken breasts generously with salt and pepper.
2. Sear Chicken Breasts
In a large, oven-safe skillet, heat the vegetable oil over medium-high heat. Once the oil is shimmering, place the chicken breasts skin-side down. Let them brown undisturbed until the skin is crisp and well-browned.
3. Roast Chicken
Flip the chicken breasts and transfer the skillet to the preheated oven. Roast the chicken until it reaches an internal temperature of 165°F. Use an instant-read thermometer to check the temperature.
4. Transfer and Keep Warm
Once the chicken is done, transfer the breasts to a serving platter and cover them loosely with foil to keep them warm.
5. Sauté Shallot
Using the same skillet, sauté the minced shallot over medium heat until it is soft and translucent.
6. Prepare Sauce
Add the chicken broth and dry vermouth, bringing the mixture to a simmer. Toss in the torn sage leaves and allow the sauce to reduce by half.
7. Finish Sauce
Whisk in the chilled butter, one piece at a time, until the sauce is smooth and emulsified. Season the sauce with salt and pepper to taste.
8. Serve
Pour the sage-vermouth pan sauce over the chicken breasts and serve immediately.
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