Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Chicken Under a Brick with Simple Pan Sauce and Hearty Bean Salad
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 556
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 124 milligrams
- Sodium
- 533 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 17 grams
- Sugar
- 5 grams
- Protein
- 53 grams
Boneless, skinless chicken breasts are perfect for rounding out a healthy meal but can easily overcook or end up slightly pale. To solve these issues, we press the chicken breasts under a foil-wrapped cast-iron skillet (or brick) which allows them to cook evenly and achieve a beautiful, deep golden-brown brown exterior that’s difficult to get without the skin. Serve with a simple pan sauce and a dilly bean salad for the win.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 556
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 124 milligrams
- Sodium
- 533 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 17 grams
- Sugar
- 5 grams
- Protein
- 53 grams
Ingredients
Chicken and Pan Sauce:
Bean Salad:
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Directions
- For the chicken and pan sauce: Invert a large cast-iron skillet and wrap the bottom with foil; set aside. Toss the chicken with the rosemary, garlic powder, red pepper flakes, 1/2 teaspoon salt and several grinds of black pepper in a large bowl until evenly coated. Let stand 10 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and top with the foil-wrapped skillet. Cook until browned on the bottom, 6 to 8 minutes. Remove the top skillet and turn over the chicken, then carefully rewrap the skillet with a clean sheet of foil and top the chicken with it again. Cook until the chicken is cooked through, 5 to 7 minutes more. Transfer to a cutting board and let rest 5 minutes, then slice.
- Meanwhile, add the wine to the same skillet and simmer over medium heat until reduced by three-quarters, 1 to 2 minutes. Add the chicken broth and simmer until reduced to about 1/2 cup, about 3 minutes more. (Be careful not to over-reduce the sauce or you’ll run the risk of it becoming too salty.)
- For the bean salad: Bring a large pot of salted water to a boil over medium-high heat. Fill a large bowl with ice water. Once boiling, add the green beans and wax beans and cook, stirring occasionally, until crisp-tender, about 5 minutes. Immediately submerge in the ice water to stop the cooking. Drain well and pat dry.
- Whisk the vinegar and mustard in a large bowl until smooth. While continually whisking, drizzle in the oil and continue to whisk until emulsified and creamy. Mix in 1/2 teaspoon salt and several grinds of black pepper. Add the beans, frisée, dill and chile and toss well to combine. Taste and adjust the seasoning with salt and black pepper.
- To serve, divide the chicken among 4 dinner plates and drizzle evenly with the pan sauce. Serve with the bean salad on the side.
