Categories: Chicken
Ingredients
- 4 (6 oz) boneless, skinless chicken breasts
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- 1/3 cup low-sodium chicken stock or dry white wine
- 4 Tbsp unsalted butter, divided
- 2 tsp chopped fresh sage*
- 1 tsp chopped freshy thyme
- 1 tsp chopped fresh rosemary
Directions
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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.
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Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper. Add oil to skillet, then add chicken.
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Cook chicken about 5 – 6 minutes per side or until center registers 165 degrees on an instant read thermometer. Transfer to a plate.
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Reduce burner temperature slightly, then melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and saute until garlic is golden brown, about 30 seconds.
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Pour in chicken broth and scrape up browned bits from bottom of pan. Dice remaining butter into 3 pieces then add to skillet along with thyme and rosemary. Stir until butter is melted.
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Return chicken to pan and spoon sauce over top. Serve warm.