By Our Chef, Phillip Schaaf
What You'll Need
Kosher salt and fresh cracked pepper
1 T olive oil
1 T butter
4 oz Gen Ma Chai*, or another style of green tea, freshly steeped
1 C chicken Stock
1 t honey
2 T freshly chopped herbs(parsley, thyme, tarragon)
Juice of one lemon
Preheat the oven to 450 degrees.
Season the chicken breast with the salt and fresh cracked pepper, about 1-2 teaspoons for each breast.
In a 10-inch cast iron skillet, heat the olive oil on medium high until the oil shimmers.
Add the chicken breast and cook until it is golden brown.
Flip the chicken breast over then put the skillet into the oven. Let the chicken roast in the oven for about 20-25 minutes, until a thermometer reads 160 internally.
Remove the chicken from the pan and set it aside to rest, tented with foil, on a platter. It will carry over to the perfect temperature of 165 and the meat will be tender and juicy.
Add the butter and let it cook until it gets nice and bubbly and starts to brown a bit.
Add the green tea and the stock to fully deglaze the skillet.
Let the sauce reduce by a third, or even half, depending on your desired consistency and richness of flavor. While the sauce is reducing, stir in the honey, and then finish with the herb and lemon.
Remove from the heat and drizzle it with the brown butter. Garnish with a bit more fresh herbs and it’s ready to serve.
Pro Tip: Gen Ma Chai is a green tea that is mixed with roasted rice, and has a delicious savory flavor. It can be found in most grocery stores fairly easily, or at online specialty retailers or Asian markets. If you can't source this tea, any green tea would be fine as long as it doesn't include peppermint or spearmint as the flavor could be overpowering.