Unbeatable Grilled Chicken Breast

Steps

1. Cut: Lay out the chicken breast flat. Apply even downward pressure with one hand, while cutting in half horizontally with the other
2. Season: Pat chicken breasts dry with a paper towel (as dry as possible). Season generously on both sides with salt and pepper.
3. Prep the pan: Set a frying pan on medium high. Drizzle with olive or neutral oil until the pan has a full, thin layer of oil throughout. Let oil heat about 1-2 minutes.
4. Cook the chicken: Once the oil is hot, carefully place each chicken breast onto the pan (leaving space between each one in the pan if possible). Let sit and cook for about 3 minutes, or when the bottom is an even golden brown. Flip and let sit again until internal temperature reaches 165°F
5. Remove chicken from pan: Remove chicken and place on a cooling rack. Let sit for 10 minutes.
6. Prep for the Pan Sauce: Meanwhile, dice the shallots, mince the garlic.
7. Make the Pan Sauce: Turn heat down to medium. Using the same pan, add 1 tbsp of olive oil. Add shallots and cook, stirring frequently, for 1-2 minutes until fragrant.
8. Add the minced garlic: continue to cook another 1 minute
9. Add chicken stock: Turn heat to high until simmering. Reduce to medium, continuing to simmer.
10. Add flavors: While simmering, add back any juices from the resting chicken breast, along with salt and pepper. Simmer for a total of 8 minutes until sauce has reduced by half.
11. Add Butter: Add in butter, stirring consistently until melted. Reduce heat sightly (maintaining a simmer). Let simmer another 5 minutes or until sauce begins to thicken.
12. Add citrus: Reduce heat to low. Add in lemon juice. Add salt and pepper to taste. Stir to mix.
13. Add parsley: Remove from heat, add parsley
14. Plate the chicken: Cut the chicken on an angled vertical (for nice diagonal cross sections). Add sauce to bottom of the plate and place chicken pieces on top

Tips

• Make sure the chicken is completely dry before seasoning - this ensures a better crust
• Don't move the chicken while it's cooking on the first side - this helps develop the golden crust
• Let the chicken rest for the full 10 minutes - this allows the juices to redistribute
• The pan sauce can be made while the chicken is resting to save time