Poitrine De Poulet Recipe
Chicken Breast, Fingerling Potatoes, Carrots, Pearl Onion, Sherry Chicken Jus
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
- 2
Season the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and fresh thyme.
Cooking
- 3
Sear the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 5-7 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
- 4
- 5
Deglaze the Pan
Pour in the sherry and scrape the bottom of the skillet to release any browned bits. Allow the sherry to reduce for about 2 minutes.
- 6
Add Chicken Broth and Chicken
Add the chicken broth to the skillet and return the seared chicken breasts to the pan. Bring to a simmer, cover, and cook for an additional 15-20 minutes or until the chicken is cooked through and the vegetables are tender.
Finishing Touches
- 7
Serve
Remove the skillet from heat. Let the dish rest for a few minutes before serving. Plate the chicken breasts with the vegetables and spoon the sherry chicken jus over the top.