Pan-Roasted Chicken Breasts with Sage-Vermouth Sauce

Name: Pan-Roasted Chicken Breasts with Sage-Vermouth Sauce
Yield: Serves 4
Ingredients: 1 cup, kosher salt (or 1/2 cup table salt); 2 , whole bone-in, skin-on chicken breasts about 1 1/2 pounds each, prepared according to illustration; , ground black pepper; 1 teaspoon, vegetable oil; 1 , large shallot, minced; 3/4 cup, low-sodium chicken broth; 1/2 cup, dry vermouth; 4 , fresh sage leaves, each leaf torn in half; 3 tablespoons, unsalted butter, cut into 3 pieces; , Salt and ground black pepper

Main Courses
Chicken
Weeknight

By Dawn Yanagihara ･ Appears in Cook's Illustrated March/April 2003, America's Test Kitchen TV

For crisp skin, moist meat, and a quick pan sauce, this restaurant method is worth investigating.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 4

TIME 1 hour, plus 30 minutes brining

Why This Recipe Works

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