Seared Chicken Breasts

3Pedals6Speeds

We cooked inside last night, but it could easily be egged. the recipe was from Cooks Illustrated, so i can't link to their webpage as they require an account, but the basics were:

Bake in a foil covered glass dish 4 ea 6-8oz kosher salt crusted (1/2 tsp) breasts at 275 until centers are 145 degrees (about 30-40 min.

pull, and rest, then coat with mixture of 2 TBS melted butter, 1 TBS flour, 1 tsp cornstarch, 1/2 tsp pepper.

Plop those into a med CI skillet with 1-2 tsp of veg oil, just before it smokes. Sear until crusty, about 3-4 min per side. Pull and rest.

Sauce (YUM!)

In the CI skillet, soften 1 chopped shallot for about a minute, then add 1 tsp of flour and stir for 30 seconds to incorporate remaining oil and shallot. Add 1 C chicken broth, raise heat to med high, and stir it up for 3-5 min. Pull from heat, add 1 TBS butter, 1 TBS fresh lemon juice, and 1 TBS chopped chives.

We served with rice.

Next post reply to this thread will show this recipe (photo) and the 'Chicken in a Pot' that I posted last week that so many seemed to like.

As noted, this wasn't done on a Egg, but there's no reason it couldn't be.

3Pedals6Speeds

Chicken in a pot on the left, Pan Seared Breasts on the right.

boston_stoker

That looks delicious. I have a CI account as well. Can you tell me which recipes these were?

3Pedals6Speeds

French Chicken in Pot (left), and Pan Seared Chicken Breasts (right).