Sautéed Chicken (and Fish) With Fresh Herbed Butter
Served with sautéed spinach and white sweet potato.
Sautéed Chicken With Fresh Herbed Butter
Ingredients
- 6 5 ounce chicken breasts
- avocado oil
- salt and pepper
- 5 tablespoons unsalted butter, divided
- 1/4 cup minced onion, shallots or green onions
- 4 garlic cloves, minced
- 1/4 cup white Vermouth
- 1/4 cup fresh parsley, minced
- 4 teaspoons fresh thyme, minced
- grated rind of two lemons
- 4 teaspoons lemon juice
Instructions
Place the chicken breasts in a zip lock bag and pound to an even 1/2″ thick. Drizzle with avocado oil and turn over to coat. Sprinkle with salt and pepper on each side. Heat a large skillet and add 1 tablespoon of butter and a little oil. Cook 3 of the chicken breasts or fish pieces for 4 minutes on each side for chicken and 3 to 4 minutes for the fish depending on the thickness. Coat with the herbed butter, transfer to a casserole and keep warm. Add the remaining tablespoon of butter and cook the remaining chicken breasts. Coat these and added them to the casserole. Spoon the remaining herbed butter over all of them.
For the sauce, place 1 1/2 tablespoons of butter in a skillet and 1 1/2 tablespoons in a medium bowl. Sauté the onions and garlic until soft. Keep the heat at medium so they don’t brown. Add the Vermouth and cook until liquid is reduced in half. Remove from heat. To the butter in the bowl add the herbs, lemon rind, and lemon juice. Add this to the onion mixture.
Coat the cooked chicken breast with the herbed butter.
Served with a baked white sweet potato or red Japanese sweet potato with white flesh and Sautéed Spinach or Kathy’s Vegetables.
Sautéed Fish With Fresh Herbed Butter
Ingredients
- 1 1/2 pounds cod fish
- salt
- flour
- 5 tablespoons unsalted butter, divided
- 1/4 cup shallots
- 1/4 cup white Vermouth
- 1/4 cup fresh dill, minced
- grated rind of two lemons
- 4 teaspoons lemon juice
- pepper
Instructions
Spread some flour on a plate. Rinse the fish and dry. Cut into portions. Sprinkle with salt and coat both sides generously with flour. Start with 2 tablespoons of regular butter in a medium hot skillet (You only want the butter to brown not be so hot that the milk solids are black). Sauté each side for 1 to 3 minutes, more or less depending on the thickness of the fish. Spoon the browned butter over the fish.
For the sauce, place 1 1/2 tablespoons of butter in a skillet and 1 1/2 tablespoons in a medium bowl or on a small plate. Sauté the shallots until soft. Keep the heat at medium so they don’t brown. Add the Vermouth and cook until liquid is reduced in half. Remove from heat. To the softening butter add the dill, lemon rind, and lemon juice. Add this to the shallots mixture.
Spoon the herbed butter mixture over the fish. Sprinkle lightly with pepper.
