Malkia’s Collected
Chicken Breasts with White Wine Pan Sauce with Crème Fraîche
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分量45 minutes
総時間材料
4 (10-ounce) skin-on airline chicken breasts
1 ¼ teaspoons kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
1 tablespoon neutral oil (such as grapeseed)
¼ cup sliced spring onion bulb (from 1 large spring onion), sliced green garlic bulbs, or sliced ramp bulb and greens
⅓ cup dry white wine
1 cup chicken stock or lower-sodium chicken broth
2 tablespoons crème fraîche
3 tablespoons chopped mixed tender fresh herbs (such as tarragon, dill, chives, and parsley)
1 teaspoon fresh lemon juice
手順
Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Flip the chicken breasts and cook skin side up, until a thermometer inserted in thickest portion of chicken registers 160°F, about 15 minutes. Transfer to a plate. Reserve 1 tablespoon of drippings in skillet.
Heat reserved drippings in skillet over medium-high. Add spring onion; cook, stirring often, until softened, about 1 minute. Add wine (mixture will immediately come to a simmer). Simmer over medium-high, stirring occasionally to loosen browned bits on bottom of skillet, until reduced by about half, 1 to 2 minutes. Add stock; cook, stirring occasionally, until mixture has reduced to about 2/3 cup and just barely coats back of a spoon, 4 to 6 minutes. Reduce heat to low; stir in crème fraîche until just melted, about 30 seconds. Remove from heat; stir in herbs and lemon juice. Season to taste with salt and black pepper. Serve alongside cooked chicken.
栄養
サービングサイズ
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カロリー
600 kcal
脂肪総量
19 g
飽和脂肪
6 g
不飽和脂肪
0 g
トランス脂肪
-
コレステロール
257 mg
ナトリウム
787 mg
炭水化物総量
6 g
食物繊維
0 g
糖質総量
2 g
タンパク質
92 g
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分量45 minutes
総時間