Pan-Roasted Chicken with Shallot and Vermouth Sauce

For Chicken:
6 boneless skinless chicken breasts
1/2 c. table salt
gound black pepper
1 tsp vegetable oil

For Shallot & Vermouth Sauce:
1 large shallot, minced (about Tbsp.)
1 garlic clove, finely minced
3/4 c. low-sodium chicken broth
1/2 c. dry vermouth
2 springs fresh thyme
2 Tbsp cold unsalted butter cut into 4 pieces
salt and ground black pepper to taste

Dissolve salt in 2 qt. water in a large bowl. Immerse chicken into brine and refridgerate for 30 min. Remove chicken from brine, rinse, pat dry with paper towels, and season with ground pepper. Place oven rack on bottom level and preheat to 450 degrees. Heat oil in heavy-bottomed 12-in. ovenproof skillet over med-high heat until beginning to smoke. Swirl to coat the bottom evenly with oil and brown chicken pieces until deep golden, about 5 min.

Turn chicken and brown until golden on second side, about 4 min longer. Place the skillet into the oven and roast until the thickest part of the breast registes 160 degrees. Using a potholder or oven mitt, remove the skillet from the oven. Transfer chicken breasts to a platter and let rest while making sauce. STILL USING THE POTHOLDER, add the shallot and garlic over med-high heat and cook, stirring frequently until shallot is softened, about 1 1/2 min. Add the chicken broth, vermouth and thyme.

Increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to losen browned bits. Simmer unitl slightly reduced (to about 2/3 c.), about 6 min. Discard the thyme and whisk in the butter, one piece at a time, until incorporated. Season with salt and pepper to taste. Return the chicken pieces to skillet and simmer to heat through, about 1 min. Serve immediately.

recipe from Good Things Catered