*Inspired by Nate’s pan seared pork tenderloin (which works interchangeably with chicken)
2 chicken breasts
2 tbsp of vegetable oil or butter
salt and pepper
2 cups chicken stock
fresh herb of choice (thyme, sage or rosemary all work well)
1 heaping tsp of corn starch
Preheat oven to 350F.
Heat oil or butter over medium-high heat in a small steel or cast iron pan (no nonstick please). Heat the pan until a drop of water sizzles vigorously in the pan. Sprinkle a small amount of salt and pepper on each side of the chicken breasts.
Sear the chicken breasts in the pan on both sides until golden brown. Remove the chicken and immediately add chicken stock to the pan. Be careful or else the chicken bits will burn if you are too slow! Place the chicken breasts in an oven proof dish and pop in the oven until the internal temperature reaches 80C or 175F.
Meanwhile, once the chicken stock starts bubbling add your herb of choice and season with salt and pepper. Take half a cup of chicken stock from the pan and completely dissolve a heaping teaspoon of corn starch in the liquid. Pour the resulting slurry into the simmering pan, whisking constantly. The mixture will clarify and thicken after heating. Reduce the sauce to desired thickness or until the chicken is done.
NOTE: Mr. Spock likes to cut the chicken on a bias so when you pour the sauce over top it seeps inside.
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