Pan-Seared Chicken Breast with Pan Sauce
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Thomas Rode Andersen
Former Michelin chef
Thomas Rode shows how to pan-sear a chicken breast juicy and make a classic pan sauce - all on a stainless steel pan. Here there is no non-stick, only solid technique that gives a golden roasted crust and a sauce full of flavor from the pan's natural juices.
Servings
: 4
persons
Ingredients
2
pcs
chicken breast with skin
Cooking oil
2
sprigs
rosemary
100
g
bacon
1
clove
garlic
1
shallot
A small handful of peppercorns to taste – preferably green pepper or pickled
1
tsp
Dijon mustard
White wine vinegar
2
dl
chicken stock
100-150
g
crème fraîche 38%
Zest from an organic lemon
Fleur de sel
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Instructions
Step 1/14
Debone the chicken if you bought a whole one – Thomas Rode shows in the video how to.
Step 2/14
Heat your frying pan over medium heat.
Step 3/14
Drizzle the pan with cooking oil, and sprinkle fleur de sel directly on the pan.
Step 4/14
Pick the rosemary sprigs and add these to the pan as well.
Step 5/14
Peel a thin slice of lemon zest and cut it into fine strips. Avoid the white of the peel, as it is bitter. Add to the pan.
Step 6/14
Now place the chicken breasts skin-side down on the pan and turn down to low-medium heat. They should have about 8 minutes on the skin side.
Step 7/14
When the skin is crispy, turn off the heat, flip the breasts and finish cooking for 1-2 minutes. After that, they should rest for about 10 minutes on a rack.
Step 8/14
Garlic and shallot are chopped, and bacon is cut into cubes. A thin slice of lemon zest is cut into fine strips – or grated finely. Peppercorns are crushed with the blade of a large chef's knife.
Step 9/14
Add bacon, shallot, garlic and green peppercorns to the pan you prepared the chicken in. Rosemary and roasting juices from the chicken should stay in the pan and give flavor to the sauce.
Step 10/14
After about 3-4 minutes, when the onions have become transparent, add Dijon mustard, lemon zest and a splash of white wine vinegar, which should be heated through.
Step 11/14
Add chicken stock and crème fraîche, heat through and remove from heat when the sauce is creamy.
Step 12/14
Taste and adjust with salt if needed, but be aware that the salt on the pan and from the bacon is likely enough.
Step 13/14
Slice the chicken breast across the fibers and plate on a plate. Serve with pan sauce and your preferred side dish – e.g. roasted root vegetables.
Step 14/14
Add some freshly chopped parsley on top if desired.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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