Name: Pan-Roasted Chicken Breasts
Ingredients: 4 boneless chicken breast halves with skin; salt and freshly ground black pepper to taste; 2 tablespoons olive oil; 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary); 0.25 cup apple cider vinegar; 4 tablespoons cold butter, cut into small pieces; 1 tablespoon chicken broth (or water), if needed to thin sauce

Ingredients

4 boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)
0.25 cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Steps

Gather all ingredients.
Season chicken on both sides with salt and pepper.
Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes.
Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C), about 5 minutes.
Add vinegar and cold butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of chicken reads at least 165 degrees F (74 degrees C), 2 to 3 minutes more.
Stir in chicken broth to thin sauce.