Pan Roasted Chicken Breasts

Ingredients

• boneless chicken breast halves with skin (4 )
• salt and freshly ground black pepper (1 )
• olive oil (2 tablespoons)
• chopped fresh herbs (thyme, parsley, rosemary) (1 tablespoon)
• apple cider vinegar (0.25 cup)
• cold butter (4 tablespoons)
• chicken broth (1 tablespoon)

Instructions

1. Gather all ingredients.
2. Season chicken on both sides with salt and pepper.
3. 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, about 5 to 6 minutes.
4. Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150°F (66°C), about 5 minutes.
5. 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°F (74°C), about 2 to 3 minutes more.
6. Stir in 1 tablespoon chicken broth to thin sauce.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 462
• fat: 30 g
• sats: 12 g
• carbs: 0 g
• fibre: 0 g
• protein: 45 g
• salt: 0 g