Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch bites
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp neutral oil (avocado or grapeseed oil)
  • 4 tbsp unsalted butter, cubed and cold
  • 6 cloves fresh garlic, minced
  • 1/2 cup low-sodium chicken stock
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Season the chicken. Toss your chicken bites with sea salt, pepper, and garlic powder in a large bowl. Note: This creates a dry rub that aids in browning.
  2. Heat the pan. Add oil to your skillet over medium high heat. Wait until the oil shimmers and barely starts to smoke.
  3. Sear in batches. Place chicken in the pan, leaving space between pieces. Note: Overcrowding lowers the pan temp and causes steaming.
  4. Develop the crust. Cook for 3-4 minutes without moving them until the bottom is deep mahogany and releases easily.
  5. Flip and finish. Flip the pieces and cook for another 2-3 minutes until golden on all sides. Remove chicken to a plate.
  6. Deglaze the skillet. Pour in the chicken stock and lemon juice. Scrape the bottom until all the brown bits have dissolved.
  7. Sauté the garlic. Lower the heat to medium. Add the minced garlic and red pepper flakes, stirring for 1 minute until fragrant but not browned.
  8. Build the emulsion. Turn the heat to low. Whisk in the cold butter cubes one at a time until the sauce is thick and glossy.
  9. Combine and glaze. Return the chicken and any accumulated juices to the pan. Toss until every piece is coated in velvety sauce.
  10. Final Garnish. Sprinkle with fresh parsley. Note: The green color provides a necessary visual balance to the rich browns.