Chicken Breasts - My Albert Lea

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Ingredients

4 boneless chicken breast halves with skin
1 pinch salt and freshly ground black pepper to taste
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)
2 tablespoons olive oil
¼ cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Directions

Step 1

Season chicken on both sides with salt and pepper.
Step 2

Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
Step 3

Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Cook’s Note:

I used apple cider vinegar here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.

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