Buttermilk Pan Roasted Chicken Breast

1. 1

   Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.

2. 2

   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. 3

   Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.

4. 4

   Put back in bowl and refrigerate for 24 to 48 hours.

5. 5

   Space 2 racks in oven so your skillets can fit.

6. 6

   Preheat oven to 475u00b0F; drain rinse and dry chicken.

7. 7

   Rub with oil, salt and pepper liberally.

8. 8

   Get 2 large oven proof skillets hot on the stove.

9. 9

   Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.

10. 10

    Reserve de-glazing liquid.

11. 11

    Place chicken back in pans.

12. 12

    Place pans in oven for 10 minutes or until internal temp reaches 165u00b0F.

13. 13

    Remove chicken from pan, cover.

14. 14

    Deglaze pans again.

15. 15

    Pour deglazing liquid into one pan, reduce to about 1 cup.

16. 16

    Whisk in 4 tbsp of butter and serve over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.