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chicken breasts olive oil shallot garlic lemon thyme fresh sage substitute salt lemon butter sauce unsalted butter fresh parsley lemon juice
Viewed: 12 - Published at: 9 years agoIngredients
- 4 large skin on chicken breasts, bone in or boneless
- 3 tablespoons olive oil, divided
- 1/4 cup minced shallot
- 2 tablespoons minced garlic
- 1 tablespoon grated lemon, zest of
- 1 tablespoon minced fresh lemon thyme or 1 tablespoon regular thyme
- 1 tablespoon minced fresh sage
- 1/4 cup finely chopped prosciutto (may substitute crumbled, cooked bacon)
- salt & freshly ground black pepper, to taste
- LEMON BUTTER SAUCE
- 5 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon fresh lemon juice, to taste
Method
- Preheat oven to 400*F.
- Loosen the skin slightly from each chicken breast by sliding a finger gently beneath 1 edge, leaving the opposite edge attached, set aside.
- Heat 1 TBS of the oil in a medium skillet over medium heat, add the shallots and garlic and cook until tender and aromatic, but not browned, 3 to 5 minutes.
- Take the pan from the heat and stir in the lemon zest, thyme, sage, and prosciutto with salt and pepper to taste.
- Carefully stuff 1/2 of the mixture under the skin of each chicken breast.
- Heat the remaining 2 TBs oil in a large nonstick skillet over medium high heat.
- Cook the chicken, skin side down, until well browned, about 4 minutes.
- Turn and cook another 4 minutes, then transfer the breasts to a baking sheet and bake until the juices run clear when pierced with the tip of a knife at the thickest part, about 10 minutes.
- While the chicken is baking make the sauce by melting the butter in a small skillet over medium low heat.
- Shake the pan gently so that the butter melts evenly.
- Watch carefully as the butter begins to foam, then take the pan from the heat when the butter turns a light brown and smells slightly nutty (Don't burn).
- Stir in the parsley and lemon juice, seasoning with salt and pepper to taste, plus more lemon juice if needed.
- Put the chicken on a hot serving platter, spoon the sauce over and serve.