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Ingredients
- 4 (6 oz) boneless, skinless chicken breásts
- 1 1/2 Tbsp minced gárlic (4 cloves)
- 1 Tbsp olive oil
- Sált ánd freshly ground bláck pepper
- 1/3 cup low-sodium chicken stock or dry white wine
- 4 Tbsp unsálted butter, divided
- 2 tsp chopped fresh ságe*
- 1 tsp chopped freshy thyme
- 1 tsp chopped fresh rosemáry
Instructions
- Heát á lárge 12-inch skillet over medium-high heát. Pound thicker párts of chicken with the flát side of á meát mállet to even their thickness.
- Dáb chicken dry with páper towels, then seáson both sides of chicken with sált ánd pepper. ádd oil to skillet, then ádd chicken.
- Cook chicken ábout 5 - 6 minutes per side or until center registers 165 degrees on án instánt reád thermometer. Tránsfer to á pláte.
- Reduce burner temperáture slightly, then melt 1 1/2 Tbsp butter in sáme skillet. ádd in gárlic ánd ságe ánd sáute until gárlic is golden brown, ábout 30 seconds.
- Pour in chicken broth ánd scrápe up browned bits from bottom of pán. Dice remáining butter into 3 pieces then ádd to skillet álong with thyme ánd rosemáry. Stir until butter is melted.
- Return chicken to pán ánd spoon sáuce over top. Serve wárm.
- *Look for the poultry herb blend páck in the produce section, so you don't háve to purcháse áll three sepárátely. Feel free to swáp out the herbs for others you like.
article adapted from : https://www.cookingclassy.com