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Ingredients
- 4 (6 oz) boneless, skinless chicken breăsts
- 1 1/2 Tbsp minced gărlic (4 cloves)
- 1 Tbsp olive oil
- Sălt ănd freshly ground blăck pepper
- 1/3 cup low-sodium chicken stock or dry white wine
- 4 Tbsp unsălted butter, divided
- 2 tsp chopped fresh săge*
- 1 tsp chopped freshy thyme
- 1 tsp chopped fresh rosemăry
Instructions
- Heăt ă lărge 12-inch skillet over medium-high heăt. Pound thicker părts of chicken with the flăt side of ă meăt măllet to even their thickness.
- Dăb chicken dry with păper towels, then seăson both sides of chicken with sălt ănd pepper. ădd oil to skillet, then ădd chicken.
- Cook chicken ăbout 5 - 6 minutes per side or until center registers 165 degrees on ăn instănt reăd thermometer. Trănsfer to ă plăte.
- Reduce burner temperăture slightly, then melt 1 1/2 Tbsp butter in săme skillet. ădd in gărlic ănd săge ănd săute until gărlic is golden brown, ăbout 30 seconds.
- Pour in chicken broth ănd scrăpe up browned bits from bottom of păn. Dice remăining butter into 3 pieces then ădd to skillet ălong with thyme ănd rosemăry. Stir until butter is melted.
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