Pan-Roasted Chicken Breasts with Marsala
- Low carb
- Easy recipes
Ingredients
- 4 chickens breasts (bone-in skin-on) (about 3 lb/1.5 kg)
- 1/4 cup (60 mL) minced shallots
- 8 fresh sage leaves (or 1 tsp/5 mL crumbled dried)
- 2/3 cups (150 mL) chicken stock
- 1/3 cup (75 mL) dry Marsala or dry sherry
- 1 tsp (5 mL) lemon juice
- Salt, pepper, vegetable oil and butter (optional)
Preparation
Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
Turn chicken; transfer skillet to 450F (230C) convection oven or 475F (240C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.
Makes 4 servings.
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