pat's Recipe

Oven-Fried Chicken Breasts

Category: Poultry

chicken:
4 skinless, boneless chicken breasts
(5 ounces each)
4 cups brewed sweetened iced tea
1 1/2 Tbsp Worcestershire sauce
1 Tbsp tabasco
1 Tbsp dried thyme
Kosher salt
2 cups all-purpose flour
3/4 tsp cayenne pepper
1 tsp paprika (smoked hot preferred)
1 ts garlc powder
1 tsp onion powder
1 tsp freshly ground pepper
1 Tbsp unsalted butter
2 Tbsp canola oil
gravy:
2 Tbsp canola oil
1 large white onion, thinly sliced
pinch of sugar
1/2 tsp dried thyme
2 Tbsp dry shrry
1 cup chicken stock
1 tsp cornstarch dissolved in 1 Tbsp water
salt and freshly ground pepper

prepare the chicken: In a resealable plastic bag, coat the chicken wit the tea, Worcestershire, Tabasco, thyme and 1 Tbsp of the 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 tsp 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.

4 servings