Ingredients
-
1/4
-
1/4
-
1
-
6
-
1
-
1/4
-
1
-
-
-
-
4
-
-
-
-
Directions
Buttermilk Pan Roasted Chicken Breast, Tender and juicy! An amazing sauce , This recipe produces a very moist chicken breast The sauce was okay, but the cooking method is 5 star! Thanks for sharing!
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Steps
|
1
Done
|
Mix Table Salt and Sugar in a 1 Quart Container, Fill With Cold Water and Shake to Mix. |
|
2
Done
|
Place Rinsed Chicken in a 1 Gallon Zip Top Bag With the Brine (you Won't Need All of It) Place in a Bowl an Put in the Fridge For 1 or 2 Hours. |
|
3
Done
|
Drain and Rinse Chicken & Bag, Put Chicken Back in Bag and Add Buttermilk. |
|
4
Done
|
Put Back in Bowl and Refrigerate For 24 to 48 Hours. |
|
5
Done
|
Space 2 Racks in Oven So Your Skillets Can Fit. |
|
6
Done
|
Preheat Oven to 475f; Drain Rinse and Dry Chicken. |
|
7
Done
|
Rub With Oil, Salt and Pepper Liberally. |
|
8
Done
|
Get 2 Large Oven Proof Skillets Hot on the Stove. |
|
9
Done
|
Sear Chicken Breasts Until Nice and Brown, Remove from Pans, Deglaze With Worcestershire Sauce and Stock. |
|
10
Done
|
Reserve De-Glazing Liquid. |
|
11
Done
|
Place Chicken Back in Pans. |
|
12
Done
|
Place Pans in Oven For 10 Minutes or Until Internal Temp Reaches 165f. |
|
13
Done
|
Remove Chicken from Pan, Cover. |
|
14
Done
|
Deglaze Pans Again. |
|
15
Done
|
Pour Deglazing Liquid Into One Pan, Reduce to About 1 Cup. |
