Ingredients :
1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces½ teaspoon dried oregano½ teaspoon dried basil2tablespoon olive oil2 tablespoons finely chopped fresh parsley½ teaspoon kosher salt¼ teaspoon black pepper4 tablespoons unsalted butter, divided2 tablespoons minced garlic½ medium lemon, juiced (about 2 tablespoons)
Préparations :
In a small bowl, combine oregano, basil, parsley, salt, and pepper& Sprinkle evenly over all sides of the chicken pieces with the olive oil. Toss to evenly coat.In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.Add the remaining butter. Once melted, add garlic and cook one more minute, or until fragrant, and the chicken is cooked through to an internal temperature of 165°F.Drizzle lemon juice over chicken and stir to combine.Enjoy!
ENJOY