Crispy lemon herb chicken breasts with pan sauce

Serves 4

  1. 4 10-12oz bone-in chicken breasts
  2. 4tsp parsley
  3. Zest and juice of 1 lemon
  4. 3/4tsp salt
  5. 3/4tsp baking powder
  6. 1/2tsp pepper
  7. 2tsp cornstarch
  8. 2 cups broth
  9. 4tb butter, chilled and cut into pieces
  10. 2tsp thyme
  • Loosen skin of chicken. Place 2tsp parsley and lemon zest under skin. Mix 4-6 and spread on top of skin. Chill overnight uncovered.
  • Heat a 12in skillet and cook skin-side down for 6-8 minutes. Transfer to a 450 degree oven for 15-20 minutes.
  • Set chicken aside. Mix 7-8, deglaze skillet and reduce to 2/3 cup. Take off-heat, add any accumulated juices from chicken and whisk in butter a couple pieces at a time. Add remaining ingredients and serve.



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