Cold-Start Pan-Seared Chicken Breasts with Cherry and Rosemary Pan Sauce For Two
By Steve DunnPublished on February 5, 2024
Time
55 minutes
Yield
Serves 2
Ingredients
Chicken
2 boneless, skinless chicken breasts, trimmed1 tablespoon vegetable oil 1 teaspoon kosher saltCherry and Rosemary Pan Sauce
1 teaspoon extra-virgin olive oil 1 tablespoon minced shallot ¼ teaspoon minced fresh rosemary ½ cup dry red wine 1 tablespoon balsamic vinegar 1 teaspoon sugar 2½ ounces frozen sweet cherries, thawed and halved (¼ cup)1 teaspoon water ¼ teaspoon cornstarch 1 tablespoon unsalted butter, cut into 2 pieces and chilledBefore You Begin
To ensure even cooking, buy similar-size chicken breasts. This recipe works best with breasts weighing up to 10 ounces. We do not recommend using breasts larger than 12 ounces for this recipe as their exteriors will become tough before they cook through. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon. A Cabernet Sauvignon or Pinot Noir would work well here. If desired, fresh thyme can be substituted for the rosemary.
Instructions
- Gently pound thicker end of each breast until ½ inch thick. Pat breasts dry with paper towels. Brush both sides of breasts with oil and evenly sprinkle each breast with ½ teaspoon kosher salt.
- Place breasts, skinned side down, in 10-inch nonstick or carbon-steel skillet, arranging so narrow parts of breasts are opposite wider parts. Place skillet over high heat and cook for 2 minutes. Flip breasts and cook on second side for 2 minutes (there should be light browning).
- Flip breasts; reduce heat to medium; and continue to cook, flipping breasts every 2 minutes, until exterior is well browned and thickest part of breast registers 155 degrees, 6 to 8 minutes longer. Transfer breasts, skinned side up, to platter; tent with foil; and let rest for at least 10 minutes.
- Heat oil in now-empty skillet over medium heat. Add shallot and rosemary and cook, stirring frequently, until shallot is softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar and bring to simmer, scraping up any browned bits. Cook, stirring frequently, until liquid is reduced by half and shallots are tender, about 5 minutes.
- Stir in cherries and any accumulated chicken juices and cook for 2 minutes. Combine water and cornstarch in small bowl. Add cornstarch mixture to skillet and cook, stirring constantly, until sauce is slightly thickened and glossy, about 1 minute. Off heat, whisk in butter. Season with salt and pepper to taste. Spoon over chicken and serve.
for the chicken
for the pan sauce
Cold-Start Pan-Seared Chicken Breasts with Cherry and Rosemary Pan Sauce For Two
Time
55 minutesYield
Serves 2Ingredients
Chicken
Cherry and Rosemary Pan Sauce
Ingredients
Chicken
Cherry and Rosemary Pan Sauce
Ingredients
Chicken
Cherry and Rosemary Pan Sauce
Why This Recipe Works
With just a few modifications to our tried-and-true “cold-sear” cooking method, we've added boneless, skinless chicken breasts to the list of proteins that cook up beautifully with the technique. Gently flattening the thick part of the breast with a meat pounder encouraged even cooking, while lightly brushing oil on both sides of the breast allowed for even browning without causing splattering. We put the oiled chicken in an unheated, dry skillet; set it over high heat; and flipped it regularly. Flipping the breasts frequently meant that the meat gently cooked from the outside in: The exterior slowly developed a deep, brown crust while the interior remained juicy. Removing the chicken from the pan when it reached 155 degrees and letting it rest for 10 minutes to climb to a 165-degree serving temperature allowed time for whipping up a tasty pan sauce.
Want more? Read the whole storyBefore You Begin
To ensure even cooking, buy similar-size chicken breasts. This recipe works best with breasts weighing up to 10 ounces. We do not recommend using breasts larger than 12 ounces for this recipe as their exteriors will become tough before they cook through. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon. A Cabernet Sauvignon or Pinot Noir would work well here. If desired, fresh thyme can be substituted for the rosemary.
Instructions
- Gently pound thicker end of each breast until ½ inch thick. Pat breasts dry with paper towels. Brush both sides of breasts with oil and evenly sprinkle each breast with ½ teaspoon kosher salt.
- Place breasts, skinned side down, in 10-inch nonstick or carbon-steel skillet, arranging so narrow parts of breasts are opposite wider parts. Place skillet over high heat and cook for 2 minutes. Flip breasts and cook on second side for 2 minutes (there should be light browning).
- Flip breasts; reduce heat to medium; and continue to cook, flipping breasts every 2 minutes, until exterior is well browned and thickest part of breast registers 155 degrees, 6 to 8 minutes longer. Transfer breasts, skinned side up, to platter; tent with foil; and let rest for at least 10 minutes.
- Heat oil in now-empty skillet over medium heat. Add shallot and rosemary and cook, stirring frequently, until shallot is softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar and bring to simmer, scraping up any browned bits. Cook, stirring frequently, until liquid is reduced by half and shallots are tender, about 5 minutes.
- Stir in cherries and any accumulated chicken juices and cook for 2 minutes. Combine water and cornstarch in small bowl. Add cornstarch mixture to skillet and cook, stirring constantly, until sauce is slightly thickened and glossy, about 1 minute. Off heat, whisk in butter. Season with salt and pepper to taste. Spoon over chicken and serve.
for the chicken
for the pan sauce
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
More Like This
Keep Exploring
0 Comments