Butter-Basted Herb-Infused Chicken with Velvety Cream Sauce

Ingredients

• 4 pieces chicken breast, boneless, skinless
• 1 cup unsalted butter, divided
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 3 cloves garlic, minced

• 1 cup unsalted butter
• 2 tablespoons all-purpose flour, sifted
• 1 cup chicken stock
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Season the chicken breasts with salt and pepper on both sides.
3. 03
   In a large oven-safe skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foamy.
4. 04
   Add the chicken breasts and sear for 4-5 minutes on each side until golden brown.
5. 05
   Add the minced garlic, thyme, and rosemary to the skillet, reduce the heat, and baste the chicken with the herbed butter mixture.
6. 06
   Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. 07
   In a separate saucepan, melt 1/4 cup of butter over medium heat. Stir in the sifted flour and cook for 1-2 minutes, creating a roux.
8. 08
   Gradually whisk in the chicken stock, ensuring no lumps remain, then add the heavy cream and Dijon mustard, stirring continuously until the sauce thickens.
9. 09
   Remove from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper to taste.
10. 10
    Serve the chicken breasts drizzled with the velvety cream sauce and garnish with extra parsley if desired.