herbed chicken

These rosemary chicken fillets with turmeric are flavoured with herbs and spice, and make for an easy weeknight dinner. Pan fried rather than baked, they are quick to make with minimal &#39;hands on&#39; cook time. A dairy-free and low histamine recipe. Serves 2 people.

Rosemary chicken fillets (pan fried)

chicken breasts

tbsp rosemary (leaves picked, finely chopped)

turmeric

tbsp apple juice

olive oil

garlic (finely diced)

salt

black pepper (optional)

oil (for frying)

Place the chicken breast fillets in a bowl and add the apple juice, oil, garlic, turmeric, rosemary, salt and pepper (if using). Combine so the fillets are coated in the herbs and spices. Cover the bowl and marinate in the fridge for an hour or so (low histamine readers see note above).

In a large pan, heat a little oil and then fry the chicken fillets for 4-5 minutes on each side or until they are cooked through. Use a meat thermometer for an internal temperature of 165F or ensure the chicken is white throughout.

A tender chicken breast, rubbed with herbs and served with whipped carrots and brown butter!

Herbed Chicken Breast with Carrot Purée and Brown Butter

chicken breasts, bone

kosher salt, or Himalayan sea salt (for brining)

pepper,

garlic powder,

fresh thyme, leaves

parsley

carrots, peeled and sliced 1/4" thick

chicken broth

Place 6 cups water into a large bowl, add sea salt and stir. Add chicken breasts. Go do something productive or take a nap while chicken brines for 30 minutes

Preheat oven to 400 degrees and place oven rack in center position

Remove breasts from salt water and pat dry with paper towel.&nbsp;Brush chicken skin with a little olive oil. Sprinkle with garlic powder, sea salt and pepper. Rub gently into skin

Heat oven safe pan on cooktop on med /high heat for two minutes. Add olive oil. When oil is hot add chicken, skin side down to pan, cooking until golden brown, lowering heat if necessary (about five minutes)

Turn chicken skin side up, sprinkle with thyme and transfer pan to oven and cook for 20-30 minutes depending on the size of chicken breast.

While chicken breasts are cooking, make carrots and brown butter:

Place a medium size sauce pan on cooktop on high heat, add broth. Bring to a boil, then lower to a simmer. Add carrots and cook until soft and much of the broth has evaporated (about 8 minutes)

Remove carrots from pot, saving broth for later. Pour carrots into food processor or blender, add 2 tablespoons butter, a pinch of sea salt and pepper and blend until smooth. If needed, thin with a little left over broth, consistency should be that of mashed potatoes. Place back in pan and keep warm while you make brown butter:

Place a very small pan on medium heat, add 1/2 cup (1 stick) butter. Simmer butter, stirring frequently for about five minutes. Be patient. Butter will bubble, then become frothy and finally the center will erupt with a golden color. Immediately turn off heat and stir. Your butter is now browned!&nbsp;

When chicken breasts are done, plate food: Divide carrots evenly onto four plates, top with chicken, drizzle with brown butter and garnish with parsley and a few remaining sprigs of thyme. Eat up!

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Top 2 herbed chicken recipes from across the web

The most viewed herbed chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rosemary chicken fillets (pan fried...

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The most viewed herbed chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine