Chicken Breast 12 Ounce
Shallot 1 Each
Garlic Herb Butter 1 Each
Demi-Glace 4 Ounce
Sour Cream 2 Ounce
Salt
Pepper
| Ingredient | Quantity | Units |
|---|---|---|
| Chicken Breast | 12 | Ounce |
| Shallot | 1 | Each |
| Garlic Herb Butter | 1 | Each |
| Demi-Glace | 4 | Ounce |
| Sour Cream | 2 | Ounce |
| Salt | ||
| Pepper |
Cooking Time:
Total Time: 20 Minutes
Prep Time: 5 Minutes
Cook time: 15 Minutes
Instructions
Step 1: Prep and Cook Chicken
Pat chicken dry with paper towels, season all over with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat.
Add chicken and cook until browned and cooked through, 5-7 minutes per side.
During last 2 minutes of cooking, reduce heat to low and add garlic herb butter.
Spoon over chicken until coated.
Turn off heat.
Leaving butter in pan, transfer chicken to a cutting board.
Step 2: Make Sauce
Add minced shallot to pan with reserved garlic herb butter.
Cook over low heat until softened, 1-2 minutes.
Stir in demi-glace and ΒΌ cup water.
Simmer until slightly thickened, 1-2 minutes.
Turn off heat.
Stir in sour cream and any resting juices from chicken.
Season with salt and pepper.
Step 3: Plate and Serve
Slice chicken.
Divide chicken between plates.
Spoon sauce over chicken.
Serve.
Recommended Pairings
Candied-Bacon Brussels Sprouts
Mashed Potatoes
Categories:
Chicken
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/butter-basted-chicken-breasts-612f99695d897146fc0e0321