Pan Roasted Chicken with Garlic and Sherry Sauce

Name: Pan Roasted Chicken with Garlic and Sherry Sauce
Cuisine: European, Mediterranean
Ingredients: 1 chicken breasts, trimmed; salt and pepper; 2 tsp vegetable oil; 3 garlic cloves, sliced thin; .5 tsp all purpose flour; .5c low sodium chicken broth; .25 c dry sherry; 2 sprigs fresh thyme; 1 tbsp butter, chilled; .5 tsp lemon juice

7 steps

Updated at: Mon, 27 May 2024 16:38:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories344.5 kcal (17%)

Total Fat21.1 g (30%)

Carbs3.7 g (1%)

Sugars0.6 g (1%)

Protein25.4 g (51%)

Sodium482.1 mg (24%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 tspvegetable oil

3garlic cloves

sliced thin

½ tspall purpose flour

½ clow sodium chicken broth

¼ cdry sherry

2 sprigsfresh thyme

1 Tbspbutter

chilled

½ tsplemon juice

Instructions

Step 1

Adjust oven rack to lowest position and heat oven to 450. Pat chicken dry and season with salt and pepper.

Step 2

Heat oil in oven-safe skillet over med-high heat until just smoking. Lay chicken skin side down and cook until well-browned, 6-8 minutes. Flip chicken and cook until lightly browned, about 3 minutes.

Step 3

Flip chicken skin side down and transfer to oven. Roast until chicken registers 160, 15-18 minutes.

Step 4

Remove skillet from oven and transfer chicken to serving platter and tent aluminum foil.

Step 5

Pour off all but 1 tbsp oil from skillet, add garlic, and cook over medium heat until softened, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, sherry, and thyme sprigs, scraping up brown bits.

Step 6

Bring to a simmer and cook until slightly thickened, about 5 minutes. Stir in any accumulated chicken juices and simmer for 30 seconds. Off heat, remove thyme sprigs and whisk in butter and lemon juice. Season with salt and pepper.

Step 7

Pour sauce over chicken and serve.