Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 6 cloves fresh garlic, minced
  • 2 tbsp fresh rosemary and thyme, finely chopped
  • 0.25 cup fresh Italian parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp grass-fed butter
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 lemon, juiced

Instructions:

  1. Prep the chicken. Pat the 1.5 lb chicken breasts dry with paper towels and dice into 2 cm cubes.
  2. Season thoroughly. Toss the chicken cubes with 0.5 tsp sea salt and 0.25 tsp cracked black pepper.
  3. Heat the pan. Add 2 tbsp olive oil to a large skillet over medium high heat until the oil shimmers and barely smokes.
  4. Sear the meat. Place the chicken in the pan in a single layer. Let it sit undisturbed for 3 minutes until a deep golden crust forms.
  5. Flip and finish. Stir the chicken and cook for another 3 minutes until the pieces are mostly opaque.
  6. Add the aromatics. Toss in the 6 minced garlic cloves and 2 tbsp of chopped rosemary and thyme.
  7. Butter and herbs. Add 1 tbsp grass fed butter and 0.25 cup parsley to the pan.
  8. The final toss. Stir constantly for 1 minute until the butter is foamy and the garlic is fragrant.
  9. Deglaze with lemon. Squeeze the juice from 0.5 lemon over the chicken, scraping any browned bits from the bottom.
  10. Rest and serve. Remove from heat immediately and let rest for 2 minutes until the juices redistribute.