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Pan Roasted Chicken Breast with Sautéed Apples & Toasted Walnuts
Pan roasting keeps the breast meat moist and tender, while ...
the pan sauce made with Sauvignon Blanc adds that crowning touch.
Tags:Pan Roasted Chicken Breast Recipe,How to Make Pan-Roasted Chicken Breasts,Le Gourmet TV,Pan Roasted Chicken Breast with Sautéed Apples,Pan Roasted Chicken Breast with Toasted Walnuts,Pan-Roasted Chicken recipe,cellar,chicken,fridge,haier,roast,sauce,wine
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Welcome to the kitchen. Today were going to do a pan roasted chicken breast and were going to make a creamy pan sauce using this blanc from wild Horse canyon. So lets get started. In this no stick frying pan that I can put in the oven. I'm going to bring up to medium high temperature and while that’s coming up to temperature I'm going to season our chicken breast and that just a little bit of salt and pepper.
It depends pretty much up to temperature and even though it’s no stick I am going to use a couple spoons of oil. Oil adds flavor t o the chicken and also helps you get a nice deep crispy brown color on it. So the pan in the oil up to temperature and you want to put your chicken breasts in skin side down. Now were going to let this fry for probably about 5 minutes because you want to get a nice brown crust on that skin.
So got a really nice brown skin on these chicken pieces now. You just want to put them over and I go the oven pre-heated to 425 you just want to put the whole frying pan in the oven and cook for about 154 minutes. You want to bring the internal temperature of the chicken up to 160 degrees. Well that’s in the oven well get everything ready for the sauce.
So our chicken’s done well put out of the oven and you just want to set the chicken pieces aside and keep them warm while you make the pan sauce. Now there is far too much oil in this pan, so I'm going to pour off most of it. Now stove back up to medium heat and into the pan we want to put shallots, garlic and an apple. You just want to stir this around and you want to get the apple and the onion really soft two three minutes.
So things are getting soft and thicken on that nice brown Carmel color. So which you want to do now is add this blanc. You want to keep the temperature about the same and you want to reduce this now by half. Next into the pan is some cream, this one is stir this in bring it to a simmer and reduce it just until it starts to thicken. Our sauce thicken up nicely and the last two additions are some toasted walnuts and a squeeze of lemon juice.
Could this be you're best to catch the pits? Just give that a little bit of a stir. Turn the heat down at this point just to keep the sauce until you're ready to serve it over the chicken. Its all for service just slice the chicken breast and then place you’re sauce over top. Serve that with a glass of the blanc and your favorite vegetables. You’ll have a great supper. Thanks for stopping by hope to you see a gain soon.