Skillet Chicken with Garlic Herb Butter Sauce

Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 Tbsp minced garlic
• 1 Tbsp olive oil
• Salt and freshly ground black pepper
• 1/3 cup low-sodium chicken stock or dry white wine
• 4 Tbsp unsalted butter, divided
• 2 tsp chopped fresh sage
• 1 tsp chopped freshy thyme
• 1 tsp chopped fresh rosemary

Directions

1. Set a large 12-inch skillet over medium-high heat. If the chicken breasts are uneven, use the flat side of a meat mallet to flatten the thicker areas so they cook at the same pace.
2. Pat the chicken dry with paper towels, then sprinkle salt and pepper over both sides. Pour the oil into the skillet, add the chicken, and cook for about 5 – 6 minutes on each side, until the middle reaches 165 degrees on an instant read thermometer. Move the chicken to a plate.
3. Turn the heat down a little, then add 1 1/2 Tbsp butter to the same skillet and let it melt. Stir in the garlic and sage, cooking just until the garlic turns golden, about 30 seconds.
4. Add the chicken broth, scraping the browned bits from the bottom of the skillet as it bubbles. Cut the remaining butter into 3 pieces, then add it to the pan with the thyme and rosemary. Stir until the butter has melted into the sauce.
5. Place the chicken back in the skillet and spoon the sauce over it. Serve warm.
6. For the herbs, check the produce section for a poultry herb blend pack so you do not need to buy all three separately. You can also use other herbs you like.