Skillet Chicken Breast in Herb Butter Sauce
Amazingly tender chicken in a bright, rich sauce! This skillet chicken breast will change your mind about white meat being dry. The pieces practically melt in your mouth, and the sauce plays up the chicken's flavor without ever masking it. Serve it with any side, or all on its own.
NataliM
Recipe author
Skillet Chicken Breast in Herb Butter Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 68 %
19 g
Fats 29 %
8 g
Carbohydrates 4 %
1 g
156 kcal
GI:
100
/
0
/
0
- Trim the chicken breasts of any skin and bones. Only butterfly them if they were sold whole (a heart-shaped double fillet); for this recipe, thick halves are best, since they stay juicy and tender inside. Rinse the chicken, pat it dry, and lightly pound the thickest part with a meat mallet — this helps the pieces cook evenly so the edges don't dry out. Season both sides with salt and pepper. Heat oil in a skillet and add the chicken. Sear on one side until golden, then flip and repeat on the other. Don't keep flipping or shuffling the meat around the pan — leaving it be gives you a nicely browned exterior and a juicy center. The easiest way to check doneness is with an instant-read thermometer: the center should reach 155–160°F (68–70°C). No thermometer? Go by the look, or pierce the meat with a knife — the juices should run clear. As soon as it's done, move the chicken to a plate; don't leave it in the pan, or it'll dry out. Now make the sauce. In the same skillet, add half the butter. Finely chop the garlic and sage, add them to the butter, and cook, stirring constantly, until golden — no more than 30 seconds. Pour in the chicken broth and stir well, scraping up any browned bits stuck to the pan so they melt into the sauce. Add the rest of the butter along with the rosemary and thyme — leave these sprigs whole rather than chopping them. Stir with a spatula until the butter melts and the sauce is smooth. Return the chicken to the pan, spoon the sauce over the top, and simmer for about 5 minutes. Serve the chicken on its own or with a side, spooning a little sauce over each portion. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmer butter - 661 kcal/100g
- Salted farmer butter - 652 kcal/100g
- Ghee - 869 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast - 113 kcal/100g
- Fresh rosemary - 131 kcal/100g
- Chicken broth - 19 kcal/100g
- Fresh sage - 58 kcal/100g
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