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Moving the chicken around can cause the breasts to stick to the pan and rip, so resist fiddling with the meat while it’s cooking. Flip the chicken and cook for an additional 5-6 minutes
4 boneless skinless chicken breasts (about 2 1/2 to 3 pounds) 2 teaspoons kosher salt, plus more to taste ... Pour the chicken stock and balsamic vinegar into the pan, scraping up the cooked bits ...
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm. ADD broth to skillet; stir to scrape up browned bits from bottom of skillet.
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Remove the chicken from the oven, transfer to a plate, and tent with foil to keep warm. Place the skillet over medium-high heat, whisk the white wine into the pan drippings, and let reduce by half, about 2 minutes. Stir in the lemon juice, then season to taste with salt and pepper. Place a chicken breast on each plate and drizzle with the pan ...
Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through. Transfer the chicken to plates. 4.
Add 1 to 2 tablespoons of water to the bottom of the skillet and, working around the chicken, stir and scrape to release the cooked-on bits. Toss the chicken in the liquid until coated, then ...
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