Tuesday, August 10, 2010

Blackened Chicken

6 Boneless, Skinless Chicken Breast Halves, pounded thin
3-4 Tbl. Olive or Canola Oil
2 Tbl. Paprika
1 Tbl. Cayenne Pepper(you can use less but we like a lot of heat)
1 Tbl. Dried Oregano
1 tsp. Salt(kosher or sea)
1 tsp. White Pepper
1 Sprig Fresh Rosemary, chopped
1/2 tsp. Ground Thyme

To De-Glaze Pan:
1 cup red wine
2 Rounded Tbl. Brown Sugar
1/2 Stick Cold Butter, Sliced into Tablespoons

Bring chicken up to room temperature, about an hour on counter.  Combine the spices together and spread evenly on the bottom of a 9x13" pan, reserving some.  Press each side into the spices until well coated and rub reserved spices into chicken.  Set aside.  Using a large non-stick skillet turn heat on to medium/medium-high heat for about 3 minutes, until pan is hot.  Add oil and when "ripples" start to appear it is hot enough.  Add chicken, spread out as even as possible.  If chicken doesn't fit well in pan you may need to do this in batches.  DO not move the chicken around, just leave it alone.  Cook about 7 minutes on one side.  Flip and do not move the chicken around again, it's tempting, but you can do it.  Turn heat down to low-medium.  Juices should run clear if you cut into it after about 5 minutes.  Put lid on and turn off heat.  Let rest about 10 minutes.  Remove chicken from pan. 

To De-Glaze Pan:
After removing chicken from pan, turn heat back up to Medium.  Add wine and scrape drippings and spices from pan while bringing the mixture to a boil.  Add brown sugar and let reduce by about half.  Remove from heat.  Add one pat of butter and mix until incorporated.  Add another pat and mix again, repeat until all butter is incorporated.  Pour over chicken if desired.

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