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Cowboy Butter Chicken Skillet
By Francesca Zani · delish.com
4 servings
| prepHave an instant-read thermometer ready | ||||
| 2 tbsp extra-virgin olive oil | Heat oil, season & sear chicken 7–8 min per side | Season with salt & pepper, return chicken, simmer 8–10 min to 165°F / 74°C | Serve with sauce, sprinkle chives | |
| 4 (6–8 oz) boneless, skinless chicken breasts | ||||
| 1/2 tsp kosher salt | ||||
| 1/2 tsp freshly ground black pepper | ||||
| 1/2 cup / 115 g unsalted butter | Melt butter, cook shallot & garlic 2 min | Whisk in broth, mustard, horseradish, paprika, chives, parsley & thyme | ||
| 1 medium shallot, finely chopped | ||||
| 5 garlic cloves, finely chopped | ||||
| 1/2 cup / 120 ml low-sodium chicken broth | ||||
| 4 tsp Dijon mustard | ||||
| 1 tbsp horseradish | ||||
| 1 tsp smoked paprika | ||||
| 3 tbsp thinly sliced chives, plus more for serving | ||||
| 2 tbsp finely chopped fresh parsley | ||||
| 2 tsp finely chopped fresh thyme | ||||
| 1/2 tsp kosher salt | ||||
| 1/2 tsp freshly ground black pepper | ||||
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