Hey world – we’re on a roll! I made another satisfying piece of chicken, this time using breasts instead of thighs. Cost per serving: $2.03
This time I also tried using Chicken Breasts instead of thighs.
- 2 boneless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon of flour to coat the chicken before pan frying
- 1 tablespoon canola oil
- 1 small shallot, minced
- 1 cup chicken stock
- 1 tablespoon minced fresh rosemary leaves (I used dried oregano and basil instead)
- 1-1/2 tablespoons of fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon corn starch
- 2 teaspoons soy sauce
1. Adjust oven rack to center position and preheat oven to 400°F (204°C).
2. Pat chicken dry and season both sides with salt and pepper. Then, coat both sides with flour.
3. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke.
4. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until the skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken and transfer skillet to the oven.
5. While the chicken roasts, add chicken stock to a liquid measuring cup. Set aside. (I made stock using Better than Bullion)
6. Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F (66°C), about 1 minute. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.
7. Pour off all but 1 tablespoon of fat from the skillet and place over high heat.
8. Add minced shallot and cook, stirring, until softened and fragrant, about 30 seconds.
9. Add chicken stock and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon.
10. Continue cooking on high heat until sauce is reduced by about two-thirds, about 5 minutes.
11. Stir in butter (coated in corn starch), soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
12. Slice chicken and transfer to individual serving plates. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.
- My intuition is getting better. After leaving the chicken breasts in the oven for 1 minute – like on Day 49 – they were still far from being done. (They were big, so they needed more time to cook.) I let them cook for 4 more minutes, and they were good to go.
Shout out to my digital thermometer. It tells me straight up when my meat is done cooking. Best $10 investment so far.
OTHER POSTS IN THE 100-DAY CHALLENGE SERIES
Day 1: Intro to Me & My Goal
Day 4: “Why Learn?” and My Cooking Background
Day 7: What Should I Learn to Cook FIRST?
Day 10: Pasta + Meat Sauce (Tomato Bolognese)
Day 21: Pasta + Meat Sauce (less Tomato)
Day 28: Pasta + Meat Sauce (Beef Stroganoff)
Day 35: Oven Roasted Chicken Thighs
Day 42: Pan Roasted Chicken Thighs
Day 49: Pan Roasted Chicken Thighs (coated with flour)
Day 56: Pan Roasted Chicken Breasts
Day 63: Miso Glazed Baked Salmon
Day 70: Miso Glazed Baked Salmon II
Day 77: Miso Glazed Baked Salmon III
Day 84: Final Exam
Day 95: What’s Next?
Day 100: Final Thoughts