Sautéed chicken breast

 

INGREDIENTS

2 boneless, skinless, chicken breasts , sliced in half

salt and fresh ground black pepper, to taste

½ teaspoon Italian seasoning

½ teaspoon paprika

¼ teaspoon onion powder

1 tablespoon olive oil

5 tablespoons butter, divided

4 cloves garlic, minced

2 teaspoons parsley flakes 

1 teaspoon thyme

1 teaspoon rosemary

⅓ cup low sodium chicken broth

INSTRUCTIONS

 

• Pound chicken breasts to an even thickness and season them with salt and pepper.
  
• In a small mixing bowl, combine Italian seasoning, paprika, and onion powder; rub the chicken breasts with the prepared seasoning. 
  
• Heat olive oil in a large 12-inch skillet over medium-high heat. 
  
• Add chicken breasts to the hot oil and cook for 6 minutes, undisturbed.
  
• Flip over the chicken breasts and add 1 tablespoon butter; tilt the pan to swirl around the butter while it melts and continue to cook for 5 more minutes or until cooked through. Chicken is done when its internal temperature reaches 165˚F. 
  
• Remove chicken from skillet and set aside; keep it covered.
  
• Reduce heat to medium and add 2 tablespoons butter to the same skillet. Stir in the garlic and cook until fragrant, about 15 seconds. 
  
• Add parsley, thyme, and rosemary; cook for 10 seconds.
  
• Pour in the  chicken broth and scrape up all the browned bits from the bottom of the pan.
  
• Add the remaining butter to the skillet and stir until the butter is melted. 
  
• Return chicken to the pan and cook for a minute or until just heated through. 
  
• Spoon sauce over the chicken and remove from heat. Serve