Pan Roasted Chicken
There's something amazing that happens when you pan sear the meat and finish cooking in the oven that just traps in the juices. I remember making this for D and he couldn't believe how moist it was. He said it was as good as restaurant chicken, which is a massive compliment coming from a foodie who eats out at fancy restaurants often enough to know.
- 2 boneless skin-on chicken breasts (preferably organic)
- 3 tablespoons cornstarch
- 3 tsp mustard powder
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Canola or sunflower oil for frying
- 3 to 4 fresh rosemary sprigs
Preheat oven to 350F
Pat chicken very dry with paper towel. Lay chicken breast between two large pieces of plastic wrap on a flat work surface. Using a mallot or flat bottom of a frying pan, pound chicken breast until it's fairly even in thickness, about 3/4 inch thick. Repeat with second chicken breast.
In a deep sided dish, mix together cornstarch, mustard powder, garlic powder, salt, and pepper. Lay chicken breasts into cornstarch mixture and coat both sides. Shake off any excess powder.
Heat a large skillet or cast iron pan on medium-high. Add about 3 tablespoons of oil so there is a thin layer on pan. Lay chicken breasts in pan and cook until golden brown, about 5 minutes each side.
Place chicken on a baking sheet and bake for 10 to 12 minutes. Let rest for 5 minutes before serving. Fry rosemary leaves in leftover oil until crisp and golden brown and serve with chicken.