BREAST FILLET IN A FRYING PAN

Chicken breasts (Skinless, boneless, fillet)
800

Garlic
4

Olive oil (Can be replaced with another vegetable)
15

Salt (Pinch)
taste

Ground black pepper
taste

Chicken bouillon (Can be replaced with dry white wine)
80

Butter
60

Fresh sage (Fresh)
15

Thyme, thyme (Fresh)
10

Fresh rosemary
10
Conversion table for volumetric measures
NUTRIENTS AND EN

Remove the skin and bones from the chicken breast fillet (if there were any). We cut it only if the breast was sold whole (double heart-shaped fillet). In this recipe, it is best to use thick halves - then they will be quite juicy and tender inside.

Wash the chicken, dry it, lightly beat the thickest part with a chop mallet. This will ensure that the pieces cook evenly and the edges will not be dry. Rub both sides with salt and pepper. Heat a frying pan with vegetable oil and add the chicken. Fry on one side until golden brown, then turn over and repeat on the other side. Do not turn or move the meat around the pan several times. This will allow you to achieve a delicious top and juicy middle.

The easiest way to determine the readiness of chicken is with a culinary thermometer: in the middle of the piece the temperature should be 68-70 degrees Celsius. If it is not there, we focus on the appearance or pierce the fillet with a knife - the juice should flow out transparent.

As soon as the meat is ready, place it on a plate. Do not over-dry in the pan so that the chicken does not lose its softness and tenderness.

Let's start preparing the sauce. In the same frying pan where the meat was fried, add half the butter. Finely chop the garlic and sage, add to the oil and fry, stirring constantly, until golden brown. This takes no more than half a minute. Pour in the chicken broth, stir the contents of the pan well so that any pieces of meat that stick during frying end up in the sauce. Add the second part of the butter, rosemary and thyme. We do not chop these herbs, but put them in their whole form.

Stir the sauce with a spatula until the butter has dissolved and it is smooth. Return the chicken to the pan, pour the sauce on top, simmer for 5 minutes and serve.

You can serve this fillet on its own or with a side dish. Place the chicken on a plate and pour a little sauce over it.

Bon appetit!