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1
Preheat oven to 275 degrees.
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2
Place breasts on individual pieces of aluminum foil on a cookie tray or baking dish.
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3
The foil should be big enough to wrap over and full enclose the breasts for easy clean up.
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4
Poke each breast with a fork several times, and sprinkle each breast with 1/2 teaspoon of kosher salt.
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5
This will act like a mini-brine.
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6
Cover the breasts with foil, so they are enclosed.
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7
Place on the middle rack in the oven and bake 30-40 minutes, or until theyre 145-150 degrees inside.
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8
Check temperature with a thermometer at 30 minutes.
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9
Remove chicken from the oven.
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10
Open foil and move chicken onto paper towels.
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11
Pat dry.
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12
Any juice thats in the foil can be used for a pan sauce if youre making one.
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13
Heat a 12-inch skillet over medium-high heat until hot.
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14
Add the oil.
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15
Make a slurry with the melted butter, flour, and cracked pepper, and brush half on top of the chicken breasts.
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16
Place the chicken slurry-side down in the pan, and brown for 3-4 minutes.
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17
While that side is browning, brush the remaining slurry on the other side.
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18
Flip chicken with tongs when browned and brown the other side for 3-4 minutes, or until the chicken is 160 degrees internally.
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19
Transfer chicken to a plate and let rest for 5 minutes.
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20
You can make a pan sauce now, use a prepared sauce, or serve as is.
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21
To make a pan sauce:
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22
Saute onions and mushrooms until golden brown.
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23
Clear a spot in the middle of the pan and add garlic and herbs.
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24
Mix into the onion and mushroom mixture and saute for about 1 minute.
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25
Deglaze pan with Marsala and any reserved pan juices.
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26
Add chicken stock and cream.
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27
Simmer and reduce to desired thickness.
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28
Season with kosher salt and pepper to taste.
