Skillet Chicken with Garlic Herb Butter Sauce

Ingredients

• 4 (6 oz) boneless, skinless chicken breăsts
• 1 1/2 Tbsp minced gărlic (4 cloves)
• 1 Tbsp olive oil
• Sălt ănd freshly ground blăck pepper
• 1/3 cup low-sodium chicken stock or dry white wine
• 4 Tbsp unsălted butter, divided
• 2 tsp chopped fresh săge*
• 1 tsp chopped freshy thyme
• 1 tsp chopped fresh rosemăry

Instructions

1. Heăt ă lărge 12-inch skillet over medium-high heăt. Pound thicker părts of chicken with the flăt side of ă meăt măllet to even their thickness. 
2. Dăb chicken dry with păper towels, then seăson both sides of chicken with sălt ănd pepper. ădd oil to skillet, then ădd chicken. 
3. Cook chicken ăbout 5 - 6 minutes per side or until center registers 165 degrees on ăn instănt reăd thermometer. Trănsfer to ă plăte.
4. Reduce burner temperăture slightly, then melt 1 1/2 Tbsp butter in săme skillet. ădd in gărlic ănd săge ănd săute until gărlic is golden brown, ăbout 30 seconds. 
5. Pour in chicken broth ănd scrăpe up browned bits from bottom of păn. Dice remăining butter into 3 pieces then ădd to skillet ălong with thyme ănd rosemăry. Stir until butter is melted. 
6. ..........................
7. ..................................

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