Pan-roasted chicken breast with sage-vermouth sauce (recipe)
| Pan-roasted chicken breast with sage-vermouth sauce (recipe) | |
|---|---|
| Name | Pan-roasted chicken breast with sage-vermouth sauce |
| Ingredients | Kosher salt • Table salt • Chicken breasts • Ground black pepper • Canola oil • Shallot • Canned chicken broth • Dry vermouth • Fresh sage leaves • Unsalted butter |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.666666667 |
| Totaltime (in hours) | 1.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 714.7 |
| Fat | 41.8 |
| Protein | 73.3 |
| Carbohydrate | 2 |
| Fiber | 0 |
| Net carbohydrates | 2 |
| Sugar | 0.4 |
| Saturated fat | 14.8 |
| Cholesterol (mg) | 241.3 |
| Sodium | 28804.5 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pan-roasted chicken breast with sage-vermouth sauce (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Pan-roasted chicken breast with sage-vermouth sauce (recipe) details
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
- Rinse chicken pieces under running water and pat dry with paper towels.
- Season with pepper.
- Adjust oven rack to lowest position and heat oven to 450 8F.
- Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
- Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
- Turn chicken skin-side down and place in oven.
- Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160 8F on instant-read thermometer, 15 to 18 minutes.
- Transfer chicken to platter, and let rest while making sauce.
- SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
- Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
- Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
- Spoon sauce around chicken breast and serve immediatly.
Food tags
Poultry, Meat, Weeknight, Oven, Stove Top,
Pan-roasted chicken breast with sage-vermouth sauce (recipe) details
Time:
Prep Time in Hours and Mins:1H10M
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Contributors: Prab R. Tumpati, MD
