Chicken Breasts with White Wine Pan Sauce, Creme Fraiche and Spring Herbs
What you’ll need:
2 large bone-in skin-on chicken breasts
3 large garlic cloves minced
2 Tbsp olive oil
2 Tbsp unsalted butter
1 tsp black pepper
2 tsp sea or kosher salt
¼ cup sliced spring onion bulbs
⅓ cup dry white wine
1 cup chicken stock
2 tablespoons crème fraîche
3 tablespoons chopped mixed tender fresh herbs (like tarragon, dill, chives, oregano, parsley, etc.)
fresh lemon juice
How to make it:
Pan sear / bake the chicken
Preheat the oven to 425°F
Place the chicken breasts in a gallon zip lock bag and give them a good whack to break the bones and slightly flatten them. Rub them with salt, pepper and minced garlic.
Heat the butter and the oil in a large pan (cast iron or stainless steel) over medium-high heat. As soon as the butter turns dark brown, add the chicken breasts skin side down. Sear for two minutes or until the skin becomes dark golden brown. Flip the breasts and sear for another 2 minutes.
Remove a few spoonfuls chicken drippings into separate pan for the sauce.
Move the chicken into the preheated oven and bake for about 20-25 minutes, until the internal temperature reaches 160F. Remove the breasts from the oven and let them rest for 5 minutes. Serve with the sauce poured over top.
While the chicken bakes, make the sauce
Heat reserved drippings in skillet over medium-high. Add spring onion; cook, stirring often, until softened, about 1 minute. Add wine and simmer over medium-high, stirring occasionally until reduced by about half, 1 to 2 minutes.
Add stock and cook, stirring occasionally, until mixture has reduced and just barely coats back of a spoon, 4 to 6 minutes.
Reduce heat to low; stir in crème fraîche until just melted, about 30 seconds. Remove from heat; stir in herbs and lemon juice. Season to taste with salt and black pepper. Serve over cooked chicken.
