chicken ~ butter ~ stock ~ fresh herbs ~ lemon

braise, medium heat — IT=165°F

 

“Tastes like chicken” is not usually a complement. But this dish tastes like chicken should--moist, buttery, and rich--and still cooks with all the convenience you expect from boneless breasts. The secret? Pan-fry them with plenty of butter.  After browning both sides, add a cup of stock or water and simmer this goodness, uncovered, until most of the liquid evaporates and your meat thermometer says >165°F. Put the chix on a plate, add a little more butter to the pan--maybe a squeeze of lemon--and stir it up for a rich pan sauce ready for drizzling over the chicken. Forget chicken. This tastes like heaven.