Pan-Roasted Chicken Breasts

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

4 boneless chicken breast halves with skin

salt and freshly ground black pepper to taste

2 tablespoons olive oil

1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)

¼ cup apple cider vinegar

4 tablespoons cold butter, cut into small pieces

1 tablespoon chicken broth (or water), if needed to thin sauce

Instructions

Gather all ingredients.

Season chicken on both sides with salt and pepper.

Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes.

Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C), about 5 minutes.

Add vinegar and cold butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of chicken reads at least 165 degrees F (74 degrees C), 2 to 3 minutes more.

Stir in 1 tablespoon chicken broth to thin sauce.

Nutrition

• Calories: 462 kcal
• Lipides Totaux: 30 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 0 g
• Cholestérol: 157 mg
• Sodium: 244 mg
• Glucides Totaux: 0 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 0 g
• Protéines: 45 g