Ingredients:-
1. 4 (60z) boneless, skinless chicken breasts
2. 1 1/2 tbsp minced garlic (4cloves)
3. 1 tbsp olive oil
4. Salt and freshly ground black pepper
5. 1/3 cup low-sodium chicken stock or dry white wine
6. 4 tbsp unsalted butter, divided
7. 2 tbsp chopped fresh sage
8. 1 tbsp chopped freshy thyme
9. 1 tbsp chopped fresh rosemary
Methods:-
Heat a large 12-inch skillet over medium- high heat. Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness.
Dab chicken dry with paper towles,then season both sides of chicken with salt and pepper. Add oil to skillet then add chicken.
Cook chicken about 5-6 min. Per side or until center registers 165 degrees on an instant read thermometer. Transfer to a plate.
Reduce burner temp. Slightly than melt 1 1/2 tbsp.butter in same skillet.
Add in a garlic and sage and saite until garlic is golden brown, about 30 seconds.
Pour in chicken broth and scrape up browned bits from bottom of pan.
Dice remaining butter into 3 pieces then add a skillet along with thyme and rosemary. Stir until butter is melted. Return chicken to pan and spoon sauce over top... serve warm....
1. 4 (60z) boneless, skinless chicken breasts
2. 1 1/2 tbsp minced garlic (4cloves)
3. 1 tbsp olive oil
4. Salt and freshly ground black pepper
5. 1/3 cup low-sodium chicken stock or dry white wine
6. 4 tbsp unsalted butter, divided
7. 2 tbsp chopped fresh sage
8. 1 tbsp chopped freshy thyme
9. 1 tbsp chopped fresh rosemary
Methods:-
Heat a large 12-inch skillet over medium- high heat. Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness.
Dab chicken dry with paper towles,then season both sides of chicken with salt and pepper. Add oil to skillet then add chicken.
Cook chicken about 5-6 min. Per side or until center registers 165 degrees on an instant read thermometer. Transfer to a plate.
Reduce burner temp. Slightly than melt 1 1/2 tbsp.butter in same skillet.
Add in a garlic and sage and saite until garlic is golden brown, about 30 seconds.
Pour in chicken broth and scrape up browned bits from bottom of pan.
Dice remaining butter into 3 pieces then add a skillet along with thyme and rosemary. Stir until butter is melted. Return chicken to pan and spoon sauce over top... serve warm....
No comments:
Post a Comment