A2 Recipe
Make A2 Recipe in just 35m. 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
To Finish
Method
Main Ingredients
- 1
Prepare and season chicken
Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 3/4" thickness. Season both sides evenly with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder.
- 2
Sear chicken
Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tbsp olive oil and heat until shimmering. Add the chicken breasts, presentation side down first, without crowding the pan. Cook 4-5 minutes on the first side without moving to get a good sear. Flip and cook another 4-5 minutes, or until an instant-read thermometer inserted in the thickest part reads 160°F (71°C). Transfer chicken to a plate and tent loosely with foil. Reserve pan and drippings for the sauce.
Pan Sauce
- 3
Start the sauce
Lower heat to medium and add 2 tbsp unsalted butter to the same skillet. When melted, add the finely minced shallot and sauté 1-2 minutes until translucent. Add the 2 minced garlic cloves and sauté 20-30 seconds until fragrant but not browned.
- 4
Deglaze
Pour in 1 cup dry white wine (or use 1 cup low-sodium chicken stock if avoiding alcohol) to deglaze the pan. Use a wooden spoon to scrape up the browned bits from the bottom. Let the liquid reduce by about half, 3-4 minutes, over medium heat.
- 5
Build flavor
Add 1/2 cup chicken stock, 2 tbsp fresh lemon juice, and 1 tsp Dijon mustard. Stir to combine and simmer gently 2-3 minutes to meld flavors and slightly thicken the sauce.
- 6
Finish the sauce
If using, stir in 2 tbsp heavy cream for a richer finish and simmer 1 minute. Remove the pan from heat and swirl in 1 tbsp butter to gloss the sauce. Taste and adjust seasoning with salt and pepper to taste (add up to 1/4 tsp salt if needed). Stir in 2 tbsp chopped fresh parsley.
To Finish
- 7
Return chicken to sauce
Return the cooked chicken breasts to the skillet, spooning sauce over each piece. Warm through over low heat 1-2 minutes; do not overcook. Internal temperature should be about 165°F (74°C) when ready to serve.
- 8
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