30 minutes
A delightful combination of crispy-skinned chicken and a rich, flavorful pan sauce enhanced with lemon and rosemary.
Airline Chicken Breasts
0 oz
to taste
to taste
tablespoons
cups
Powdered Gelatin
teaspoons
Shallots, minced
tablespoons
Fresh Rosemary Leaves, minced
tablespoons
Lemon Zest, peeled
0.25 inches
Lemon Juice, fresh
tablespoons
tablespoons
teaspoons
1. Preheat Oven
Adjust your oven rack to the center position and preheat your oven to 450°F (230°C). This ensures even cooking when the chicken is transferred to the oven.
2. Prepare Chicken Breasts
Pat the chicken breasts dry with paper towels; this step is crucial for achieving a crispy skin. Season them generously with kosher salt and freshly ground black pepper on both sides.
3. Sear Chicken
In an oven-safe medium stainless steel skillet, heat the canola oil over high heat until it just begins to smoke. Place the chicken breasts skin side down in the skillet and cook without moving them for about 6 minutes. The high heat will sear the skin to a deep golden brown and make it very crisp, which is exactly what you want.
4. Roast Chicken
Flip the chicken breasts over and transfer the skillet to your preheated oven. Roast for 7 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 150°F (66°C).
5. Prepare Stock Mixture
While the chicken cooks, prepare the stock mixture. Pour the chicken stock into a liquid measuring cup and sprinkle the powdered gelatin over the top. Set this aside to allow the gelatin to bloom.
6. Rest Chicken
Once the chicken is done, remove the skillet from the oven and transfer the chicken breasts to a cutting board to rest. This resting period will help the juices redistribute, ensuring your chicken stays moist.
7. Prepare Aromatic Base
Pour off all but 1 tablespoon of fat from the skillet and return it to high heat. Add the minced shallot and rosemary to the skillet, cooking for about 30 seconds until they are softened and fragrant. This will form the aromatic base of your pan sauce.
8. Create Sauce
Pour in the stock and gelatin mixture along with the lemon zest. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet; these add incredible depth of flavor to the sauce. Let this mixture boil and reduce by two-thirds, which should take about 5 to 8 minutes.
9. Finish Sauce
To finish the sauce, stir in the unsalted butter, soy sauce, and fresh lemon juice. Allow it to hard boil for about 30 seconds until the sauce is emulsified and velvety.
10. Serve
Slice the rested chicken breasts on a bias and transfer them to serving plates. Taste the sauce and adjust the seasoning if necessary before spooning it generously over the chicken. Serve immediately and enjoy the delightful combination of crispy-skinned chicken and a rich, flavorful pan sauce.
Swap chicken for pork chops, use a mix of herbs like thyme and parsley, and replace lemon juice with a dollop of Dijon mustard in the pan sauce, finishing with a touch of heavy cream.
Use turkey cutlets instead of chicken, thyme instead of rosemary, and substitute the lemon juice with orange juice. Deglaze the pan with balsamic vinegar for a sweet and tangy reduction.
Stir in a splash of heavy cream or a dollop of crème fraîche to your pan sauce to create a richer, more luxurious texture and taste. This can balance the acidity of the lemon and add a comforting element to the dish.
Follow the core recipe but replace rosemary with oregano and lemon juice with lime juice. Serve with a side of avocado salsa for a Mexican-inspired dish.
Swap out rosemary for other woody herbs like thyme or oregano. Each herb will bring its unique flavor while still complementing the chicken well. For a more Mediterranean feel, use a combination of oregano, thyme, and a little bit of mint.
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