30 minutes
Juicy, crispy herb-infused chicken breasts served with a rich, silky white wine gelatin pan sauce.
Airline Chicken Breasts, whole
0 oz
to taste
Freshly Ground Black Pepper, freshly ground
to taste
tablespoons
Dry White Wine, dry
cups
Low Sodium Chicken Stock, homemade or store-bought
cups
Powdered Gelatin
teaspoons
Shallots, minced
each
Medium Clove Garlic, minced
each
Unsalted Butter, unsalted
tablespoons
teaspoons
Chives, minced
tablespoons
Fresh Parsley Leaves, minced
tablespoons
Fresh Tarragon Leaves, minced
tablespoons
Fresh Chervil, minced
tablespoons
1. Preheat the Oven
Adjust your oven rack so it's in the center position and preheat the oven to 450°F. While the oven heats up, pat the chicken breasts dry with a paper towel and season them generously with kosher salt and freshly ground black pepper.
2. Cook the Chicken
Heat a tablespoon of canola oil in a medium oven-safe skillet over high heat until it just begins to smoke. Carefully lay the chicken breasts in the skillet, skin side down, and let them cook undisturbed for about 6 minutes until the skin is deep golden brown. Flip the chicken breasts over and transfer the skillet to the preheated oven. Roast the chicken for 7 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 150°F.
3. Prepare the Gelatin Mixture
In a liquid measuring cup, combine 1/2 cup of dry white wine and 1/2 cup of chicken stock, then sprinkle 1.5 teaspoons of powdered gelatin over the top and set aside.
4. Cook Shallots and Garlic
When the chicken is done, remove the skillet from the oven and transfer the chicken breasts to a cutting board to rest. Pour off all but 1 tablespoon of fat from the skillet and place it back on high heat. Add the minced shallots and garlic to the skillet and cook, stirring constantly, for about 30 seconds until fragrant.
5. Prepare the Pan Sauce
Pour the wine and stock mixture into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let this mixture boil and reduce by about two-thirds, which should take 5 to 8 minutes. Stir in the butter and soy sauce, and let it boil for another 30 seconds until the sauce is fully emulsified and glossy.
6. Finish and Serve
While the sauce finishes, slice the rested chicken breasts into three pieces on a sharp bias and transfer them to serving plates. Stir the minced chives, parsley, tarragon, and chervil (if using) into the pan sauce, and season with salt and pepper to taste. Spoon the herb-infused sauce generously over the sliced chicken and serve immediately.
For even better flavor, dry-brine your chicken breasts by salting them and letting them rest, uncovered, in the refrigerator for a few hours before cooking. This will help retain moisture and season the meat through.
Always let your chicken rest after cooking and before slicing. This allows the juices to redistribute and keeps the chicken moist.
Really take the time to scrape up the fond (brown bits) after adding the wine. This is where a lot of the flavor is concentrated.
Ensure the gelatin has fully bloomed in the chicken stock before adding it to the pan. It should look spongy and fully absorbed. This is critical for the texture of your sauce.
Be patient when reducing the sauce. It needs to reach the right consistency before you add the herbs and lemon zest so it can coat the chicken beautifully.
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