Ingredients:

  • 4 (6-oz) Boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1/2 tsp Garlic powder
  • 1 tbsp Fresh lemon zest
  • 3 Large egg yolks, room temperature
  • 1.5 tbsp Freshly squeezed lemon juice
  • 1/2 cup (113g) Unsalted grass-fed butter, melted and steaming hot
  • 1/8 tsp Cayenne pepper
  • 1 pinch Sea salt

Instructions:

  1. Place the 4 breasts between plastic wrap and pound to 1.3 cm thickness.
  2. Rub both sides with the olive oil, salt, pepper, and garlic powder. Wait until the oil is shimmering before adding the meat to the pan.
  3. Lay the chicken in the hot skillet. Cook for 3-4 minutes until a deep golden brown crust forms and the meat releases easily from the pan.
  4. Turn the chicken and cook for another 3-4 minutes. Remove when the internal temp hits 74°C and the center is no longer pink.
  5. Move the chicken to a warm plate and tent loosely with foil.
  6. Place the 3 egg yolks, 1.5 tbsp lemon juice, cayenne, and pinch of salt in the blender. Pulse 3 times just to combine the ingredients.
  7. Melt the 113g of butter in a small saucepan or microwave until it is bubbling and steaming hot (about 85°C-90°C).
  8. Turn the blender on low and remove the small plastic cap from the lid. Slowly drizzle the hot butter in a thin, steady stream while the blades are running.
  9. Once all the butter is in, increase the speed to medium for 5 seconds until the sauce is thick and pale yellow.
  10. Stir in the 1 tbsp lemon zest. Pour the warm sauce generously over the rested chicken and serve immediately while the sauce is velvety.