Description
Quick pan roasting makes clean up a snap and produces a wonderful sauce!
Ingredients
Scale
- 4 chicken breasts (boneless, skinless and trimmed)
- 12 oz cipollini onions (about 12-15) (peeled and left whole)
- 1 tbs peanut oil
- 1 tbs kosher salt
- 1/2 tbs course ground black pepper
- 1 tbs pink peppercorns (lightly cracked in a mortar/pestle)
- 1/2 tbs granulated garlic
- 1 tsp thyme
- 1 tsp rosemary (chopped)
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup white wine
- 2 tbs Italian parsley (chopped)
Instructions
- Preheat oven to 400 degrees
in a small bowl, add salt, pepper, peppercorns, garlic, thyme and rosemary and mix. Rinse and pat dry chicken breasts, then season each breast with seasoning. - In a skillet over medium high heat, heat oil, then add chicken breasts and allow to sear for 1 1/2 to 2 minutes, then flip over. After flipping, sprinkle with italian parsley and add in cipollini onions to pan. Cook for another 1 1/2 to 2 minutes.
- After both sides have seared, take pan and place in oven. Cook for 25-30 minutes or until chicken breasts reach 165 degrees internal temperature. Carefully remove skillet from oven and place on a stove top. Remove chicken breasts, set on a plate and loosely tent with foil. Leave the onions in the pan.
- Turn stove top to medium high. Using a spoon, scrape the pan to loosen the “fond” or tasty browned bits stuck to the skillet while reducing any accumulated juice from the chicken.
- Add in 1/4 cup chicken stock, continuing to stir and incorporate fond into sauce. As chicken stock reduces add white wine and whisk until reduces by half
- Pour in heavy cream and whisk while cooking until slightly thickened. Remove from heat.
- Plate chicken breast and spoon over sauce. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 45 minutes