Chicken in Brown Butter:
I always prefer chicken with bones on it and even if I go for boneless, I tend to pick the boneless thigh. That’s only because these pieces retain juice and don’t get dry from a tad bit of over cooking. With chicken breast, you can go wrong within a few seconds. A little bit of too long on the hot skillet and it loses its moisture, turning into this rubbery bleh! I would guess it was only about 3 years back when I finally got the cooking technique right with the chicken breast. Cook it at the right temperature and for the right time, it will turn out juicy delicious. Once I got that technique right, making quick stir-fried chicken meals came in very handy. I really didn’t plan a lot for this meal. I had a couple of chicken breasts to be used and a few fresh herbs. A quick toss on a hot skillet and the dish was ready.
When making brown butter for this Chicken in Brown Butter, keep an eye as it melts, turns to toasty brown and starts to smell nutty. As soon as it’s done, take the pan off the heat!
OTHER VARIATIONS
You can try the same dish with seafood of your choice. Good vegetarian options would be either firm tofu or cauliflower steaks. You could make it saucy by adding chicken stock or cream. Or your could also toss it with pasta for a full meal.
