Pan Fried Chicken, Parsley Pan Jus
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
All-Purpose Flour1 tbsp
Salt2 tbsps
Grapeseed Oil1 cup
White Wine1 cup
Lemon Juice (fresh)2 tbsps
Garlic (minced)3 tbsps
Butter (at room temperature)Directions:
1
Preheat the oven to 375 degrees F
2
To bread the chicken, blend the flour, salt and pepper in a small bowl
3
Then dust the chicken on both sides with the seasoned flour, coating well
4
In a saute pan over medium-high heat, add the grapeseed oil and allow to heat
5
Then add the floured chicken, skin-side down, cooking until slightly browned
6
This will take 4 to 5 minutes, then flip and repeat the process on the bottom side, again for 4 to 5 minutes
7
Once browned, finish the chicken in the oven until the internal temperature reaches 160 to 165 degrees F, about 6 minutes
8
Once cooked, remove from the oven, keep the chicken warm on a covered plate and discard any excess oil from the pan
9
Return the pan to medium heat, splash or deglaze with the wine, allowing to dissipate
10
Next, add the onions, stir and cook until the onions are slightly translucent, 3 to 4 minutes
11
Next, add the lemon juice and garlic, stir again and cook until warmed
12
Finally, remove from the heat, stir in the parsley and butter to finish the sauce
13
Serve over the chicken