Nickel Allergy Friendly Herb Butter Chicken Breast
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp salt
- 1 tbsp olive oil
For the herb butter
- 4 tbsp unsalted butter, softened
- 2 tbsp fresh basil, finely chopped
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves
- ¼ tsp salt
For the pan sauce
- ½ cup low-sodium chicken broth
- ¼ tsp dried thyme
Instructions
- 1
Make the herb butter: in a small bowl, combine the softened butter, basil, parsley, thyme leaves, and 1/4 tsp salt. Stir until the herbs are evenly distributed throughout the butter. Set aside at room temperature.
- 2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Season both sides with the remaining 1/2 tsp salt.
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