Pan Roasted Chicken Breasts With Lemon And Caper Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 lbs bone-in skin-on chicken breasts
• 1 tablespoon vegetable oil
• 1 teaspoon vegetable oil
• 1 shallot, minced
• 1 teaspoon flour
• 3/4 cup low sodium chicken broth
• 1 tablespoon unsalted butter
• 1 tablespoon capers
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons fresh lemon juice
• salt and pepper

Recipe

• 1 adjust an oven rack to the lowest position and heat the oven to 450°f pat the chicken dry with paper towels and sean with salt and pepper. heat the oil in a 12" oven-safe skillet over medium-high heat until just smoking. carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes.
• 2 turn the chicken beasts skin-side down and transfer the skillet to the oven. roast until the thickest part of the brests registers 160f on an instant read thermometer - about 15-20 minutes.
• 3 remove the skillet from the oven (warning: the handles are hot!). transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce.
• 4 sauce: being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. add the shallot and cook until softened, about 2 minutes. stir in the flour and cook for 30 minutes. stir in the broth, scraping up any browned bits. bring to a simmer and cook 2-3 minutes to reduce slightly.
• 5 stir in any accumulated juices from the chicken and return to a simmer. remove from heat and add remaining ingredients. add salt and pepper to taste.
• 6 carve chicken and serve with sauce.