Ingredients
24ozboneless skinless chicken breasts,(4 chicken breasts)
1½tbspgarlic,(4 cloves), minced
1tbspolive oil
salt and freshly ground black pepper
⅓cuplow sodium chicken stock,or dry white wine
4tbspunsalted butter,divided
2tspfresh sage,chopped
1tspfreshy thyme,chopped
1tspfresh rosemary,chopped
Preparation
Heat a large 12-inch skillet over medium-high heat. Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness.
Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper. Add oil to skillet, then add chicken.
Cook chicken about 5 for 6 minutes per side or until the center registers 165 degrees F on an instant read thermometer. Transfer to a plate.
Reduce burner temperature slightly, then melt 1½ tablespoon butter in the same skillet. Add in garlic and sage and saute until garlic is golden brown for about 30 seconds.
Pour in chicken broth and scrape up browned bits from the bottom of the 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. Serve warm.
