Eosinophilic Esophagitis Friendly Pollo al Burro

Total time35 min

Prep time10 min

Cook time25 min

Eosinophilic Esophagitis Friendly Pollo al Burro

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
1 tsp fine sea salt
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cloves garlic, thinly sliced
3 sprigs fresh thyme
2 sprigs fresh rosemary
½ cup chicken broth
1 tbsp apple cider vinegar

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Pat the chicken breasts dry with paper towels and season all over with the sea salt.
2
Heat the olive oil and 1 tbsp of the butter in a 12-inch stainless steel or cast iron skillet over medium-high heat until the butter is melted and the foam subsides. Add the chicken breasts smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases cleanly from the pan.

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