Pan-Roasted Chicken Breast With Sage-Vermouth Sauce

Name: Pan-Roasted Chicken Breast With Sage-Vermouth Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 1 cup kosher salt or 1/2 cup table salt; 2 (1 1/2 lb) bone-in skin-on chicken breasts; ground black pepper; 1 teaspoon canola oil; Sage-Vermouth Sauce; 1 large shallot, minced (about 4 tablespoons); 3/4 cup canned chicken broth; 1/2 cup dry vermouth; 4 medium fresh sage leaves, each torn in half; 3 tablespoons unsalted butter, cut into 3 pieces; salt & fresh ground pepper

Servings: persons

Chicken
1 cup kosher salt or 1/2 cup table salt
2 (1 1/2 lb) bone-in skin-on chicken breasts
ground black pepper
1 teaspoon canola oil
Sage-Vermouth Sauce
1 large shallot, minced (about 4 tablespoons)
3/4 cup canned chicken broth
1/2 cup dry vermouth
4 medium fresh sage leaves, each torn in half
3 tablespoons unsalted butter, cut into 3 pieces
salt & fresh ground pepper

1
For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
2
Rinse chicken pieces under running water and pat dry with paper towels.
3
Season with pepper.
4
Adjust oven rack to lowest position and heat oven to 450u00b0F.
5
Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
6
Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
7
Turn chicken skin-side down and place in oven.
8
Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160u00b0F on instant-read thermometer, 15 to 18 minutes.
9
Transfer chicken to platter, and let rest while making sauce.
10
SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
11
Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
12
Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
13
Spoon sauce around chicken breast and serve immediatly.

243

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Chicken, 1 cup kosher salt or 1/2 cup table salt, 2 (1 1/2 lb) bone-in skin-on chicken breasts, ground black pepper, and more.

Yes, Pan-Roasted Chicken Breast With Sage-Vermouth Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!