Chicken with Garlic Herb Butter Sauce


 4 boneless, skinless chicken breasts

1 1/2 Tbsp minced garlic (4 cloves)

1 Tbsp olive oil

Salt and freshly ground black pepper

1/3 cup chicken stock

4 Tbsp unsalted butter, divided

2 tsp chopped fresh sage

1 tsp chopped freshy thyme

1 tsp chopped fresh rosemary



Heat a large skillet over medium-high heat.

Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper. Add oil to skillet, and then add chicken.

Cook chicken about 5 - 6 minutes per side then transfer to a plate.

Reduce burner temperature slightly, then melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and saute until garlic is golden brown, about 30 seconds.

Pour in chicken broth and scrape up browned bits from bottom of pan. Dice remaining butter into 3 pieces then add to skillet along with thyme and rosemary. Stir until butter is melted.

Return chicken to pan and spoon sauce over top.

Lara Kh.