Ingredients
For the chicken
- 2 pounds boneless skinless chicken breasts
- kosher salt
- freshly ground black pepper
- extra-virgin olive oil
For the pan sauce
- 2 tbsp butter
- ¼ cup thinly sliced shallots
- ¼ cup white wine
- ¾ cup chicken stock or bone broth
- 2 tbsp of tender herbs parsley, chives, dill, or tarragon
- 1 tsp lemon juice
Instructions
- Season the breasts on both sides with salt and pepper, and set aside for 30 mins.
- Heat a drizzle of olive oil in a skillet over medium-high. Add the chicken breasts and sear, about 5 minutes on each side, or until a thermometer registers 155°F. The chicken will continue to cook after it is removed from the heat. Transfer the chicken to a cutting board and set aside.
- Make the pan sauce. Reduce the heat to medium and melt 1 tablespoon of butter. Add the shallot and garlic, and cook until just beginning to soften, 1 to 2 minutes. Add the wine and loosen any browned bits with a wooden spoon. Cook over medium until the liquid is a syrupy consistency, 2 to 3 minutes. Add the chicken stock and continue to reduce, about 3 minutes more. Remove the skillet from the heat and add the remaining tablespoon of butter. Swirl until emulsified in the sauce. Stir in fresh herbs and lemon juice.
- To serve, slice the chicken breasts and top with sauce and more fresh herbs.
Notes
This recipe calls for you to season your chicken breasts and let them rest for 30 minutes. Make sure your chicken is thawed the night before, and season it ahead of time to save time during prep and get dinner on the table in minutes!
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