Pan Roasted Chicken with Sundried Tomatoes & Basil

Hi guys. Sorry that I've been MIA for a couple of weeks. Life served me up a big bowl of crazy and I've been running around like a madwoman trying to do this and that and consequently not really getting anything done that I actually want to do. You know how it is sometimes. I also haven't had reliable internet access, which obviously throws a few kinks into my blog writing schedule.

I'll tell you more about what I've been up to later. But I'm here right now and boy do I have a great recipe to share with you.

Pan roasting chicken creates that crisp, succulent skin we all love and prevents that dried-out meat we all hate. The flavoring possibilities for pan roasted chicken are limitless but this recipe is a particular favorite of mine. Sundried tomatoes combine with fresh basil, lemon, white wine and a touch of sweet butter to create a mouthwatering sauce for the chicken breasts. If you happen to have them, a small handful of chopped black olives would be a great addition right before serving.

PAN ROASTED CHICKEN WITH SUNDRIED TOMATOES & BASIL
printer friendly recipe

4 boneless, skin-on chicken chicken breasts
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup sundried tomatoes, chopped
1/4 cup basil, chiffonade
1 shallot, minced
2 garlic cloves, minced
juice of 1 lemon
1/2 cup white wine or chicken broth
1 tablespoon cold butter

Heat the oil in a large saute pan over medium heat.

Season the chicken breasts with the salt and pepper.

When the oil is heated, place the chicken pieces skin side down and brown well, about 4 minutes. Turn over and brown the other side, about two or three minutes.

Add the shallots and garlic to the pan. Saute for a minute or two until very fragrant.

Add the wine and lemon juice. Scrape up any brown bits on the bottom of the pan.

Add the sundried tomatoes.

Cover and simmer for twelve minutes. Lower the heat to medium-low if the pot reaches a full boil. You want just a gentle simmer.

When the chicken is cooked through, remove to a platter.

Turn off the heat under the pan.

Swirl in the butter until fully incorporated.

Pour the sauce over the chicken breasts. Garnish with the basil.

Serves 4.

TIP: I usually buy the sundried tomatoes that come packed in oil in a jar. If you have that kind, substitute the tomato oil for the olive oil for an extra layer of flavor. It's okay if you can only find the sundried tomatoes packed plain in plastic. They'll rehydrate when you cover the pan to finish cooking the chicken.