H3218 Recipe
Make H3218 Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Pan Sauce
Method
Main Ingredients
- 1
Prep chicken
Pat the chicken breasts dry with paper towels. If very thick, butterfly or pound to an even 3/4-inch thickness. Season both sides with 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
- 2
Dredge
Place 1/2 cup all-purpose flour in a shallow plate. Lightly dredge each seasoned breast in the flour, shaking off excess. The light coating helps form a golden crust and gives the sauce something to cling to.
- 3
Sear chicken
Heat a large skillet over medium-high heat and add 2 tbs olive oil. When oil is shimmering, add the chicken breasts (work in batches if needed) and cook 4-5 minutes per side until deep golden brown and an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove chicken to a plate and tent with foil; it will continue to cook while you make the sauce.
Pan Sauce
- 4
Sauté aromatics
Reduce heat to medium and add 2 tbs unsalted butter to the same skillet. When butter melts, add the minced shallot and cook 1.5–2 minutes until softened and translucent. Add 2 cloves minced garlic and cook 30 seconds until fragrant, stirring to avoid burning.
- 5
Deglaze
Pour in 1/2 cup white wine (or substitute 1/2 cup chicken broth) to deglaze the pan. Scrape up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, approximately 2–3 minutes.
- 6
Add liquids
Stir in 3/4 cup chicken broth, 1 tsp Dijon mustard, and 1 tbs fresh lemon juice. Bring to a gentle simmer and let reduce for 3–4 minutes to concentrate flavor.
- 7
Finish sauce
Lower heat to medium-low and whisk in 1/4 cup heavy cream and 2 tbs unsalted butter, one piece at a time, until the sauce is smooth and slightly thickened. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper.
- 8
Combine and serve
Return the seared chicken to the skillet, spoon the sauce over the breasts, and simmer 2–3 minutes more to bring chicken to 165°F (74°C) and meld flavors. Turn off heat and sprinkle 2 tbs chopped fresh parsley over the chicken. Serve immediately with spooned pan sauce.