The recipe creators at ATK are geniuses! They figured out how to make a naked chicken breast taste like it has a crispy layer of skin. Hubs was fooled. He didn't realize the chicken was skinless until I told him. The secret was the combination of cornmeal and cornstarch. We served the chicken with a vegetable tart.
If you are a regular to my blog, you may have noticed that quite a few of the recipes lately come from the Light and Healthy issue. We have tried many dishes from this magazine, and have loved most of them. There are still a few more we want to taste.
Pan-roasted Chicken Breasts with a Lemon Parsley Sauce
adapted from America's Test Kitchen
Light and Healthy
1/2 c cornmeal
1 Tbs cornstarch
4 bone-in, skinless chicken breasts
Salt and Pepper
2 Tbs canola oil
Sauce
1 tsp canola oil
3 Tbs finely minced onion
1 tsp all purpose flour
3/4 c low sodium chicken broth
1 Tbs fresh lemon juice
1 Tbs fresh parsley, chopped
1 Tbs fresh chives, minced
1 Tbs unsalted butter, chilled
Salt and Pepper
Adjust oven rack to the lowest position. Preheat oven to 450 degrees.
Combine the cornmeal and cornstarch in a shallow dish. Pat the chicken breasts dry and season with salt and pepper. Dredge the chicken in the cornmeal mixture, coating well.
Heat the oil in a large, oven-safe skillet or dutch oven over medium high heat. Carefully place the chicken in the skillet, meaty side down. Cook until golden brown on one side, about 5 minutes. Flip the chicken and continue to cook until light brown on the other side.
Transfer the skillet to the oven. Bake until the thickest part of the chicken registers 160-165 degrees on a meat thermometer, about 15 minutes. Remove skillet from the oven, and transfer chicken to a platter. Tent loosely with foil.
For the sauce: Heat the oil in a small saucepan over medium heat until shimmering. Add the onion and cook until softened. Stir in the flour and cook for 30 seconds. Whisk in the broth, bring to a simmer, and cook until thickened and reduced to 1/2 cup. Remove from heat, and stir in the lemon juice, parsley, chives, butter, and any accumulated juices from the chicken on the platter. Season with salt and pepper. Spoon the sauce over the chicken and serve.
If you are a regular to my blog, you may have noticed that quite a few of the recipes lately come from the Light and Healthy issue. We have tried many dishes from this magazine, and have loved most of them. There are still a few more we want to taste.
Pan-roasted Chicken Breasts with a Lemon Parsley Sauce
adapted from America's Test Kitchen
Light and Healthy
1/2 c cornmeal
1 Tbs cornstarch
4 bone-in, skinless chicken breasts
Salt and Pepper
2 Tbs canola oil
Sauce
1 tsp canola oil
3 Tbs finely minced onion
1 tsp all purpose flour
3/4 c low sodium chicken broth
1 Tbs fresh lemon juice
1 Tbs fresh parsley, chopped
1 Tbs fresh chives, minced
1 Tbs unsalted butter, chilled
Salt and Pepper
Adjust oven rack to the lowest position. Preheat oven to 450 degrees.
Combine the cornmeal and cornstarch in a shallow dish. Pat the chicken breasts dry and season with salt and pepper. Dredge the chicken in the cornmeal mixture, coating well.
Heat the oil in a large, oven-safe skillet or dutch oven over medium high heat. Carefully place the chicken in the skillet, meaty side down. Cook until golden brown on one side, about 5 minutes. Flip the chicken and continue to cook until light brown on the other side.
Transfer the skillet to the oven. Bake until the thickest part of the chicken registers 160-165 degrees on a meat thermometer, about 15 minutes. Remove skillet from the oven, and transfer chicken to a platter. Tent loosely with foil.
For the sauce: Heat the oil in a small saucepan over medium heat until shimmering. Add the onion and cook until softened. Stir in the flour and cook for 30 seconds. Whisk in the broth, bring to a simmer, and cook until thickened and reduced to 1/2 cup. Remove from heat, and stir in the lemon juice, parsley, chives, butter, and any accumulated juices from the chicken on the platter. Season with salt and pepper. Spoon the sauce over the chicken and serve.
Oohh, I think I'll give this one a try.
ReplyDeleteMade this for dinner and it was so easy and yummy....
ReplyDelete