By Our Chef, Phillip Schaaf
For a unique twist on chicken breasts, try this recipe featuring a savory brown butter and green tea sauce. The sauce is made with a combination of Gen Ma Cha green tea, butter and honey, creating a rich and complex flavor that pairs perfectly with our tender and juicy chicken breasts. This dish is both elegant and easy to prepare, making it a great option for a weeknight dinner or a special occasion. Serve with a side of roasted vegetables or a simple salad.
Preheat the oven to 450°F, season the chicken breast with salt and fresh cracked pepper.
In a 10-inch cast-iron skillet, heat the olive oil on medium-high until the oil shimmers, then add the chicken breast and cook until it's 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°F internally.
Remove the chicken from the pan and set it aside to rest, tented with foil, on a platter. It'll carry over to the perfect temperature of 165°F 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 with the brown butter. Garnish with a bit more fresh herbs and it’s ready to serve.
*GR 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.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).