PAN SEARED CHICKEN WITH ROESEMAYR VIN BLANC AU BEURRE ENJOY DAN:

PAN SEARED CHICKEN WITH ROSEMARY VIN BLANC AU BEURRE by CHEF DAN:

Serves 2

INGREDIENTS:

2- bone in chicken breast, brine

Salt & pepper to taste

3-cloves garlic, smashed

2/3-cup dry white wine

1/2-cup chicken stock

2.5” piece rosemary

2-tablespoons coconut milk

4-tablespoons cold butter

Spring of rosemary for garnish

MARINATE:

2-tablespoons honey

1-tablespoons olive oil

5 tablespoons soy sauce

2-teaspoons EACH Worcestershire sauce & mirin

1-teaspoon dried oregano

1/2-teaspoon black pepper

MARINATE:

1.   Place all marinate ingredients in a Ziploc bag squeeze to mix.

2.   Add chicken & mandate for 2 -hours or more.

CHICKEN-(PREHEAT OVEN TO 375 F)

1.   Heat oil in a skillet over medium-high heat & when sizzling.

2.   Remove chicken breasts from marinate & pat dry.

3.   Season with pepper only.

4.   Place breast skin-side down, brown well about 5-7 minutes.

5.   Flip & cook 3-5 minutes.

6.   Place in the oven & cook 8 minutes or until temperature is 165F.

7.   Remove from oven & place on a plate, cover aluminum foil.

8.   Pour off about 2 teaspoons oil out of skillet.

9.   Saute garlic in the hot skillet, stirring constantly for 1 minute.

10 Add wine to deglaze &whisk to scrape off all the buttery bits.

11 Rise heat to high & let reduce to 1/2-about 5 minutes.

12 Add chicken stock & rosemary, cook for 4 minutes.

13 Remove from heat & add coconut milk + 1-tablespoon cold butter.

14 Whisk constantly to dissolve the butter in the sauce.

15 Replace on low heat & add third tablespoon butter, whisk.

16 Place on low heat a add remaining butter, whisk.

17 Strain the sauce using a fine mesh strainer & serve immediately.

18 Garnish with rosemary.

EJOY DAN:                                       EAT HEALTHY EAT CHICKEN!!!