Chicken never fails, and although many diners are reluctant to use chicken breasts, you can be sure that the ones in this preparation are sufficiently juicy and aromatic with butter sauce, garlic, and rich herbs. However, if you prefer, you can use the piece of your choice. Ideally, this dish should be served with side dishes that also harmonize with the sauce. Rustic baked potatoes, sautéed vegetables, and asparagus, or white rice, could be the ideal garnish. A green salad with cherry tomatoes would also look great.
Chicken in butter, herbs and garlic sauce
- 4 boneless, skinless chicken breasts
- 1 ½ tablespoons minced garlic (4 cloves)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1/3 cup chicken broth
- 4 tablespoons unsalted butter
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- Heat a large skillet over medium-high heat. Flatten the thickest parts of the chicken with a kitchen hammer. Pat dry with paper towels and season on both sides with salt and pepper. Place oil in the skillet and add the chicken. Brown for 5 to 6 minutes per side. Set aside.
- Lower the game and melt a tablespoon of butter in the same skillet. Add the garlic and sage, sauté until lightly browned without letting it burn. Pour in the chicken stock and deglaze well.
- Add the remaining butter and add the thyme and rosemary. Stir until the butter melts. Add the chicken and sauté for 2 minutes.
- Serve hot with potatoes or vegetables.