So it’s a rainy Friday night and we don’t want to go out. This is the perfect night to take the shallow, orange Le Creuset out for a spin and do chicken with a pan sauce. Add a rutabaga and carrot mash along with a salad with an orange vinaigrette and that’s a meal!
The key to the seared chicken is to season it first with salt and pepper (I actually use a barbecue rub from sent from Kansas City via our friend Valerie) and then dredge it in flour. This is less than I normally do which is the flour-egg-breadcrumb method. And then use the brown bits on the bottom of the pan to make a gravy. Easy peasy.
Seared chicken with onion gravy
2 chicken breasts
1/2 cup of flour
2 tablespoons of butter
1 tablespoon of of cooking oil
1 large onion, sliced
1 teaspoon of chopped sage (pilfered from my neighbor’s yard)
1 tablespoon flour
1/4 cup of bourbon/vermouth/white wine (optional)
1 1/2 cups chicken stock
Pound the chicken breasts like this. Salt and pepper the chicken breast (I use Kansas City spice rub for a down home feel). Dredge the chicken lightly in the flour until lightly covered on all sides. Heat skillet until a drop of water dances. Add the butter and oil and heat until the butter melts. Sear the chicken on both sides until golden brown and firm. Put the chicken on a cookie sheet and keep warm in a 300 degree oven which you make the sauce. In the pan with the leftover butter/oil saute the onion until it’s translucent, about 15 minutes. Add the tablespoon of flour and stir until it’s incorporated with the onion. Deglaze with the alcohol and stir until thickened (it should be kind of a puddingy consistency). Add the chicken stock and simmer for about 10 minutes until thickened and hot. Salt and pepper to taste (I have this awesome umami paste I use).
Lay chicken on the plate on pour the gravy on top. Eat.