Ingredients:
- 2 chicken breasts
- 2 yellow onion
- 2 large carrots
- 2 celery stalks
- 1 carton chicken broth (32 oz)
Directions:
- Butterfly chicken breasts
- Chop any herbs available to substitutes with a dry herb seasoning to rub onto the chicken with oil
- Season chicken breasts with salt and pepper
- Lay breasts down in a hot oiled pan and flip when the facedown side is browned
- You may finish cooking chicken in the oven after flipping or finish on stove top (if finishing on stovetop watch out for burning)
- While chicken is cooking, small dice all vegetable and sweat in a large pan with oil on medium heat
- After vegetables are sweated add chicken broth to same pan with vegetable still in it and simmer until liquid is reduced approximately by half (thick sauce consistency)
- Season sauce (when making sauce always season at the end) and serve chicken breast on top of it
- Pair chicken with any vegetable side dish or salad
[table id=4 /]
