Mushroom Free Pollo al Burro

Total time35 min

Prep time10 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
4 tbsp unsalted butter, divided
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!