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From America's Test Kitchen


  • For Chicken:
  • 6 boneless skinless chicken breasts
  • 1/2 c. table salt
  • gound black pepper
  • 1 tsp vegetable oil
  • For Shallot & Vermouth Sauce:
  • 1 large shallot, minced (about Tbsp.)
  • 1 garlic clove, finely minced
  • 3/4 c. low-sodium chicken broth
  • 1/2 c. dry vermouth
  • 2 springs fresh thyme
  • 2 Tbsp cold unsalted butter cut into 4 pieces
  • salt and ground black pepper to taste


  • Dissolve salt in 2 qt. water in a large bowl or dutch oven.
  • Immerse chicken into brine and refrigerate for 30 min.
  • Remove chicken from brine, rinse, pat dry with paper towels, and season with ground pepper.
  • Place oven rack on bottom level and preheat to 450 degrees.
  • Heat oil in heavy-bottomed 12-in. oven proof skillet over med-high heat until beginning to smoke.
  • Swirl to coat the bottom evenly with oil and brown chicken pieces until deep golden, about 5 min.
  • Turn chicken and brown until golden on second side, about 4 min longer.
  • Place the skillet into the oven and roast until the thickest part of the breast registes 160 degrees.
  • Using a potholder or oven mitt, remove the skillet from the oven.
  • Transfer chicken breasts to a platter and let rest while making sauce.

Categories: Dinner  Main Dish  Poultry 
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