The Secrets to Easy & Delicious Pan Sauces | Techniquely with Lan Lam

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

Place split chicken breasts skin-side down on a cutting board.

Remove the bones from the chicken breasts using a sharp knife, lifting the bones while keeping the knife close to the ribcage.

Make two small incisions on either side of the wishbone to release it.

Remove the chicken tender from the breast.

Cover the chicken breasts with plastic wrap and pound them flat, then poke holes in them.

Heat about 2 tablespoons of olive oil in a cold skillet.

Place the chicken breasts skin-side down in the skillet and place a heavy weight on top.

Set the burner to medium and cook for 7 to 9 minutes.

Remove the weight and let the chicken cook for another 6 to 8 minutes.

Flip the chicken breasts and cook until they reach an internal temperature of 160 degrees, which takes about 2 to 3 minutes more.

Remove the chicken from the pan and let it rest on a plate.

Keep 2 teaspoons of fat in the pan and discard the rest.

Add minced shallot to the pan and cook until tender.

Sprinkle in 1 teaspoon of all-purpose flour and stir to combine, cooking until the flour is lightly colored but not browned.

Add chicken broth and pickled pepper brine to the pan, scraping the fond off the bottom.

Bring the mixture to a simmer and cook for 2 to 3 minutes to thicken the sauce.

Add any juices from the resting chicken to the sauce.

Whisk in chopped cherry peppers, minced thyme, and 1 tablespoon of cold butter until emulsified.

Serve the chicken breasts with the sauce drizzled around them, not on top of the skin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens