Ingredients:

  • 680 g Chicken Breasts (boneless, skinless)
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp Avocado oil
  • 6 cloves Fresh garlic, minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme leaves
  • 2 tbsp Fresh Italian parsley
  • 45 g Grass-fed butter
  • 0.5 unit Fresh lemon, juiced
  • 60 ml Low-sodium chicken bone broth

Instructions:

  1. Pat the 680 g of chicken breasts completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents the golden crust from forming. Season both sides generously with sea salt and cracked black pepper.
  2. Heat 30 ml of avocado oil in your skillet over medium high heat until it shimmers. Place the chicken in the pan. Cook for 4-5 minutes without moving them until a deep golden crust forms and the meat releases easily from the pan.
  3. Flip the chicken and cook for another 4 minutes. Ensure the internal temperature has reached 74°C.
  4. Reduce heat to medium. Move the chicken to one side of the pan and add the 45 g of butter, minced garlic, rosemary, and thyme to the empty space. Sizzle for 1 minute until the garlic is fragrant and the butter begins to foam.
  5. Tilt the pan slightly so the herb butter pools. Use a large spoon to continuously pour the hot butter over the chicken for 2 minutes. This arroser technique cooks the top of the meat and infuses it with flavor.
  6. Pour in the 60 ml of chicken bone broth and the lemon juice. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Simmer for 2 minutes until the liquid reduces by half and looks silky.
  7. Remove the skillet from the heat. Note: Resting is vital for the fibers to relax and reabsorb the juices.
  8. Garnish with fresh Italian parsley and an extra squeeze of lemon if you like it tangy. Serve immediately while the sauce is still shimmering and warm.