Ingredients:

  • 1.5 lbs Chicken Breasts, pounded to ½ inch thickness
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • ½ tsp Cracked Black Pepper
  • 1 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme, stripped from the stem
  • 1 tbsp Avocado Oil
  • 6 cloves Garlic, smashed and roughly chopped
  • ¼ cup Low-Sodium Chicken Stock
  • 1 tsp Lemon zest
  • 1 tbsp Cold unsalted butter
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Place the 1.5 lbs chicken breasts between two sheets of plastic wrap. Pound them to a uniform ½ inch thickness. Note: This ensures the edges don't dry out before the center is safe to eat.
  2. In a small bowl, mix the 2 tbsp extra virgin olive oil, 1 tsp sea salt, ½ tsp black pepper, 1 tbsp minced rosemary, and 1 tbsp thyme. Rub this mixture all over the chicken.
  3. Place your skillet over medium high heat and add 1 tbsp avocado oil. Wait 2-3 minutes until the oil is shimmering and just starting to faintly smoke.
  4. Carefully lay the chicken in the pan, laying it away from you to avoid oil splashes. Press down slightly with a spatula.
  5. Cook for 5-6 minutes without moving the chicken until a deep golden brown crust has formed. If the meat resists when you try to flip it, it’s not ready yet.
  6. Turn the chicken over. Cook for another 4-5 minutes. Use a digital thermometer to check for 160°F. Once reached, remove the chicken to a plate and tent loosely with foil.
  7. Lower the heat to medium. Add the 6 cloves of smashed garlic to the remaining fat in the pan. Sauté for 1 minute until fragrant and pale gold but not brown.
  8. Pour in the ¼ cup chicken stock. Use a wooden spoon to scrape up all those delicious brown bits from the bottom of the pan.
  9. Turn off the heat. Add the 1 tbsp cold butter and 1 tsp lemon zest. Whisk constantly until the butter melts and the sauce looks glossy and slightly thickened.
  10. Slice the chicken against the grain, pour the pan sauce over the top, and garnish with 1 tbsp fresh parsley.