Anne Burrell's Seared Chicken Breast Recipe | Worst Cooks in America | Food Network

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and less expensive.

Dice the shallot very finely and sweat it in olive oil until aromatic but not colored.

Prepare the water for blanching the green beans, salting it like the ocean and waiting for it to boil.

Blanch and shock the green beans to stop the cooking process and maintain their crunch.

Dry the chicken breasts with a paper towel to ensure crispy skin when cooked.

Salt the chicken breasts just before placing them in the hot pan to avoid pulling moisture out.

Place the chicken breasts skin side down in a hot pan to brown them, cooking without moving them for maximum browning.

Make a herb paste with rosemary, garlic, and lemon juice and zest to slather on the chicken before finishing in the oven.

Cook the chicken until it reaches an internal temperature of 160°F, allowing for carryover cooking to reach 165°F.

Use the drippings in the pan to make gravy by adding flour and chicken stock, cooking until thickened.

Prepare the green beans with garlic and crushed red pepper in olive oil, heating until the garlic is golden and aromatic.

Plate the chicken, rice pilaf, and green beans, garnishing with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary