Garlic Herb Butter Chicken

Name: Garlic Herb Butter Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: ½ cup Unsalted Butter (½ cup unsalted butter (at room temperature)); 3 tbsp Parsley (3 tablespoons roughly chopped fresh parsley); 1 tbsp Herbs (1 tablespoon herbs of choice); 2 tsp Garlic (2 teaspoons roughly chopped garlic (approximately 1 clove)); 1 tsp Garlic Powder (1 teaspoon garlic powder); 2 tbsp Shallots (2 tablespoons roughly chopped shallots); 1 tbsp Lemon Juice (1 tablespoon fresh lemon juice); ½ tsp Table Salt (½ teaspoon salt (more or less to taste, omit if using salted butter) + salt (to taste)); 0 pieces Black Pepper (freshly cracked black pepper (to taste) + freshly cracked black pepper (to taste)); 4 pieces Chicken Breast (4 medium chicken breasts (or 2 large chicken breasts halved into cutlets, approximately 2 pounds)); 2 tbsp Avocado Oil (2 tablespoons avocado oil (or other neutral oil)); 1 cup Water (1 cup water (if needed)); ½ cup White Wine (½ cup dry white wine (or chicken broth))

Garlic Herb Butter Chicken - Main Course (American)

40 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Unsalted Butter½ cup · ½ cup unsalted butter (at room temperature)
Parsley3 tbsp · 3 tablespoons roughly chopped fresh parsley
Herbs1 tbsp · 1 tablespoon herbs of choice
Garlic2 tsp · 2 teaspoons roughly chopped garlic (approximately 1 clove)
Garlic Powder1 tsp · 1 teaspoon garlic powder
Shallots2 tbsp · 2 tablespoons roughly chopped shallots
Lemon Juice1 tbsp · 1 tablespoon fresh lemon juice
Table Salt½ tsp · ½ teaspoon salt (more or less to taste, omit if using salted butter) + salt (to taste)
Black Pepper0 pieces · freshly cracked black pepper (to taste) + freshly cracked black pepper (to taste)
Chicken Breast4 pieces · 4 medium chicken breasts (or 2 large chicken breasts halved into cutlets, approximately 2 pounds)
Avocado Oil2 tbsp · 2 tablespoons avocado oil (or other neutral oil)
Water1 cup · 1 cup water (if needed)
White Wine½ cup · ½ cup dry white wine (or chicken broth)

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Steps

1Add all ingredients for garlic herb butter to food processor bowl. Process until mixture is completely smooth and well-combined. Set aside.
2Thoroughly season chicken breasts on all sides with salt and fresh black pepper to taste. Set aside.
3Heat large skillet over medium heat. When skillet is hot, add avocado oil and swirl pan to coat completely. Continue warming skillet over medium heat until avocado oil is hot and shimmering.
4When oil is hot, add chicken breasts to skillet, working in batches as needed so as not to overcrowd pan. Sear chicken breasts 4 minutes, then gently check underside of chicken for burning. If any burning is occuring, flip chicken breasts over immediately, otherwise cook 1 additional minute, then flip chicken over.
5Cook chicken on other side another 4 to 5 minutes, or until chicken is firm and cooked through. Transfer cooked chicken to plate and set aside to rest. Note: if chicken breasts are particularly large/thick and not firm and cooked-through after 8-10 minutes, cover skillet with lid and reduce heat to low. Cook 2 to 3 minutes or until firm and cooked-through.
6If skillet has any burnt spots left behind, carefully pour 1 cup water into hot skillet. Let water come to boil, then pour water out and continue with recipe.
7Reduce heat under skillet to low. Carefully pour white wine (or chicken broth) into skillet and use spatula or whisk to scrape up any browned bits of chicken that may be stuck to pan. Bring liquid to low boil, then simmer, uncovered, until mixture is reduced by 50%.
8Once liquid has reduced to approximately ⅓ cup remaining, add garlic herb butter mixture to skillet. Stir or whisk until butter is completely melted, then return chicken to skillet and spoon sauce over.
9Once chicken is well-coated with sauce, immediately remove skillet from heat. Plate chicken breasts with desired sides and additional sauce from skillet if desired, then serve immediately.