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Sear Roasted Chicken Breasts with Shallot Herb Pan Sauce

Mike Vrobel
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

4

Chicken breasts, bone in and skin on

1/2

Lemon, Zest and juice of

1

Rosemary, sprig

1

Shallot, small fine

2

Thyme, sprigs

1 cup

Chicken stock

2 1/2 tsp

Kosher salt

1 tsp

Pepper, fresh ground

1

Salt and pepper

1 tsp

Canola oil

1/2 tbsp

Butter