Pan-Roasted Chicken Breasts With Onion & Ale Sauce Recipe

Name: Pan-Roasted Chicken Breasts With Onion & Ale 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 whole chicken breats (1 1/2 pounds each); 1 tablespoon vegetable oil; Ale Sauce; 1/2 medium onion, sliced thin; 3/4 cup chicken broth; 1/2 cup dark beer; 1 sprig fresh thyme; 1 bay leaf; 1 teaspoon brown sugar; 1/2 teaspoon cider vinegar; 3 tablespoons butter

Servings: persons

Chicken
1 cup Kosher salt (or 1/2 cup table salt)
2 whole chicken breats (1 1/2 pounds each)
1 tablespoon vegetable oil
Ale Sauce
1/2 medium onion, sliced thin
3/4 cup chicken broth
1/2 cup dark beer
1 sprig fresh thyme
1 bay leaf
1 teaspoon brown sugar
1/2 teaspoon cider vinegar
3 tablespoons butter

1
1. Dissolve salt in 2 quarts of cold water, submerge chicken for 30 minutes. Rinse under water, dry, season with salt and pepper.
2
2. Heat oven to 450 degrees.
3
3. Heat oil to medium high heat, brown chicken skin down for 5 minutes, turn cook 3 minutes, turn again and place skillet in oven for 15-20 minutes till done. Remove chicken to platter
4
4.Add onion to skillet till soft, add broth, beer, sugar thyme and bay leaf. Increase heat to high and scrape bits off bottom till reduce to 3/4 cup.
5
5. Add butter stir, thicken and pour over chicken

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: Chicken, 1 cup Kosher salt (or 1/2 cup table salt), 2 whole chicken breats (1 1/2 pounds each), 1 tablespoon vegetable oil, and more.

Yes, Pan-Roasted Chicken Breasts With Onion & Ale 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.

Pan-Roasted Chicken Breasts With Onion & Ale Sauce

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