Chicken Breast Fillet Deluxe from Oven

Summary

Ingredients

• 400 g chicken breast fillet (s)
• 20 g butter
• 2 cloves garlic)
• 3 sprig (s) thyme
• 3 tablespoon oil, neutral, with a high smoke point

For the sauce:

• 1 shallot (s)
• 250 ml chicken broth
• 2 cl brandy for flambéing
• 1 tablespoon butter
• 1 tablespoon olive oil

Also:

• 2 thick potato (s)
• 2 carrot (s)
• 2 red pepper (s)
• 2 sprig rosemary
• 2 tablespoon olive oil

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Instructions

1. Preheat the oven to 220°C (428°F) with top and bottom heat.
2. Cut potatoes into boat shapes similar to steak fries. Cut peppers into quarters to eighths. Cut carrots into large slices. Pluck rosemary needles from sprigs and chop finely.
3. Cut shallot into small cubes. Prepare chicken broth and reduce to approximately 200 ml. Pour brandy into a small glass, about 2-4 cl (30-60 ml).
4. Place potatoes, carrots, bell pepper, rosemary, and 3 tablespoons neutral oil in a baking dish, mix together. Place on the middle oven rack and bake for approximately 30 minutes.
5. After 15 minutes of vegetable roasting, remove chicken breast fillets from the refrigerator, wash, and pat dry. Season both sides with salt and pepper. Mince the 2 garlic cloves. Prepare the 20 g butter and 3 sprigs thyme.
6. Heat an oven-safe frying pan (such as cast iron) over high heat for 2 minutes until very hot. Add the 3 tablespoons neutral oil and place the chicken breast fillets in it. Immediately add the thyme, minced garlic, and butter. Sear the chicken for 1-2 minutes on each side until golden brown, continuously basting with the butter and herb mixture using a spoon.
7. Place the pan in the oven on the middle rack and bake for 8-10 minutes until the internal temperature reaches 74°C (165°F), depending on thickness of the fillets.
8. Remove the chicken from the oven and set aside to rest for 5-10 minutes without cutting. The vegetables should now have a brown crust.
9. For the sauce, sauté the shallot cubes in a pan over medium heat for 2-3 minutes until lightly browned. Add thyme, minced garlic, and roasting juices from the chicken pan. Pour in the brandy, heat for 1 minute, then carefully ignite with a lighter. Once flames subside, add the reduced chicken broth. Stir well and season with salt.
10. Remove potatoes and vegetables from the oven and arrange on serving plates. Slice the rested chicken and arrange on the plates. Pour sauce over the vegetables, potatoes, and meat.
11. Serve immediately.