Ingredients

PAN ROASTED CHICKEN
7OZ SKIN ON CHICKEN BREAST
1 TBSP UNSALTED BUTTER
2 SPRIGS OF THYME
1 SPRIG OF ROSEMARY
4-5 LEAVES OF BASIL
1 GARLIC CLOVE
1-2 TSP SALT & BLACK PEPPER OR TO TASTE
2 TBSP PLAIN LATTA KEFIR
1 TBSP DIJON MUSTARD
1-2 TSP SALT & BLACK PEPPER OR TO TASTE
SPLASH OF OLIVE OIL

DIRECTIONS

CLEAN CHICKEN BREAST OF ANY EXTRA FAT, BLOT THE BREAST WITH A TOWEL TO REMOVE ANY EXCESS MOISTURE AND SEASON WITH SALT AND FRESH CRACKED BLACK PEPPER.

GET A MEDIUM SIZE SAUTE PAN AND SET OVER MEDIUM HEAT FOR 2 MINUTES. ADD THE OILVE OIL AND SEAR FOR 3-4 MINUTES (OR UNITL THE SKIN TURNS BROWN.)
FLIP THE CHICKEN BREAST AND ADD THE ORGANIC UNSALTED BUTTER, GARLIC, AND HERBS. BASTE FOR 2 MINUTES OVER THE STOVE AND PUT IT INTO A 350 DEGREE F OVEN FOR 5-10 MINUTES OR UNTIL THE INTERNAL TEMP READS 160 DEGREES F-165 DEGREES F.

TAKE THE CHICKEN OUT OF THE OVEN AND LET IT REST FOR AN ADDITIONAL 5 MINUTES BEFORE SLICING AND PLATING. WE SERVED OURS ATOP RED POTATO’S WITH CARAMELIZED ONIONS.

FOR THE DIJON KEFIR SAUCE (For Dipping)

ADD THE PLAIN LATTA KEFIR INTO A BOWL WITH DIJON MUSTARD, SALT, AND FRESH CRACKED BLACK PEPPER. STIR UNTIL EVERYTHING IS EVENLY INCORPORATED.



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