Getting chicken breasts right is a flex, but a tricky one.
The delicate white meat, so low in fat, can go from supple to chalky in only one distracted, phone-checking, heartbreaking minute.
Pierre Franey’s five-star recipe for chicken breasts with lemon solves this problem by searing the chicken quickly on both sides until golden brown and then building a sauce in the same skillet.
The pan sauce is rich and tangy, filled with shallots, thyme, two full teaspoons of grated lemon zest and, of course, butter (a French cook’s answer to most things).
And the chicken emerges tender and redolent of citrus and herbs.
Persons:
Pierre Franey’s, Pierre