Ingredients:

  • 2 Airline Chicken Breasts (about 8 oz/225g each), skin on
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g), freshly ground
  • 1 tablespoon unsalted butter (14g)
  • 1 clove garlic, minced (3g)
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/4 cup dry white wine (60 ml), such as Sauvignon Blanc
  • 1/4 cup chicken broth (60 ml), low sodium
  • 1 tablespoon lemon juice (15 ml), freshly squeezed
  • 1 tablespoon unsalted butter (14g), cold, cut into cubes
  • 1 tablespoon fresh parsley, chopped (5g)
  • 1 tablespoon fresh chives, chopped (5g)
  • Salt and pepper to taste

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown and crispy (about 6-8 minutes).
  3. Flip the chicken and add butter, garlic, thyme, and rosemary to the pan. Cook until the internal temperature reaches 165°F (74°C), about 6-8 minutes. Baste the chicken with the melted butter while cooking.
  4. Remove the chicken from the pan and let it rest for 5 minutes.
  5. Remove excess fat from the skillet, leaving about 1 tablespoon. Add white wine and deglaze the pan, scraping up any browned bits. Simmer until reduced by half.
  6. Add chicken broth and simmer until slightly thickened. Remove from heat and whisk in lemon juice and cold butter until emulsified and glossy.
  7. Stir in parsley and chives. Season with salt and pepper to taste.
  8. Slice the chicken (optional) and spoon the pan sauce over the top. Serve immediately.