Pan Fried Chicken, Parsley Pan Jus

Name: Pan Fried Chicken, Parsley Pan Jus
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/2 to 3/4 cup all-purpose flour; 1 tablespoon salt; 1 tablespoon freshly ground black pepper; 2 pounds skin-on breast of chicken; 2 tablespoons grapeseed oil; 1/4 cup white wine; 1/4 cup finely diced yellow onion or shallot; 1/4 cup fresh lemon juice; 2 tablespoons minced garlic; 2 tablespoons fresh parsley leaves, minced; 3 tablespoons butter, at room temperature

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

1/2 to 3/4 cup all-purpose flour

1 tablespoon salt

1 tablespoon freshly ground black pepper

2 pounds skin-on breast of chicken

2 tablespoons grapeseed oil

1/4 cup white wine

1/4 cup finely diced yellow onion or shallot

1/4 cup fresh lemon juice

2 tablespoons minced garlic

2 tablespoons fresh parsley leaves, minced

3 tablespoons butter, at room temperature

Directions

Preheat the oven to 375 degrees F.
To bread the chicken, blend the flour, salt and pepper in a small bowl. Then dust the chicken on both sides with the seasoned flour, coating well. In a saute pan over medium-high heat, add the grapeseed oil and allow to heat. Then add the floured chicken, skin-side down, cooking until slightly browned. This will take 4 to 5 minutes, then flip and repeat the process on the bottom side, again for 4 to 5 minutes. Once browned, finish the chicken in the oven until the internal temperature reaches 160 to 165 degrees F, about 6 minutes. Once cooked, remove from the oven, keep the chicken warm on a covered plate and discard any excess oil from the pan.
Return the pan to medium heat, splash or deglaze with the wine, allowing to dissipate. Next, add the onions, stir and cook until the onions are slightly translucent, 3 to 4 minutes. Next, add the lemon juice and garlic, stir again and cook until warmed. Finally, remove from the heat, stir in the parsley and butter to finish the sauce. Serve over the chicken.

My Private Notes

Show: Restaurant: Impossible

Episode: The Trails

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