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Oven-Fried Chicken Breasts
Ingredients (4 Servings)
- 4 chicken breasts
- 4 c. brewed iced tea
- 1½ tbsp. Worcestershire sauce
- 1 tbsp. Tabasco
- 1 tbsp. dried thyme
- kosher salt
- 2 c. all-purpose flour
- ¾ tsp. cayenne pepper
- 1 tsp. Spanish paprika (pimentón de la Vera)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Freshly ground pepper
- 1 tbsp. unsalted butterGravy2 tbsp. canola oil
- 1 large white onion
- ½ tsp. dried thyme
- 1 pinch sugar
- 2 tbsp. dry sherry
- 1 c. chicken stock
- 1 tbsp. cornstarch
- Freshly ground pepper
- salt
Directions
- Prepare the chicken: In a resealable plastic bag, coat the chicken with the tea, Worcestershire, Tabasco, thyme, and 1 tablespoon of salt. Refrigerate overnight.
- Preheat the oven to 375 degrees F. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper, and 1 teaspoon of salt.
- Drain the chicken, pick off the thyme, and dredge in the seasoned flour.
- In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned, about 5 minutes.
- Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes.
- Make the gravy: Heat the oil in a skillet. Add the onion, cover, and cook over moderate heat, stirring, until softened, 5 minutes. Add the thyme and sugar and cook until the onion is caramelized, 15 minutes.
- Add the sherry and cook until evaporated.
- Whisk in the chicken stock and dissolved cornstarch and bring to a boil, stirring, until thickened. Season with salt and pepper. Spoon the gravy over the chicken and serve.
Nutrition
Per serves- Calaries:- 300
- Protein :- 15g
- Fat :- 9g
- Fiber:- 2g
- Sodium:- 220
- Carbohydrates:- 15g
