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Chicken Breast with Brown Butter Chicken Vinaigrette - Fit Paleo MomFit Paleo Mom
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Chicken Breast with Brown Butter Chicken Vinaigrette

Chicken Breast with Brown Butter Vinaigrette

I went by my moms house today and walked in to a delicious smell. She was making this chicken. I had to steal this recipe from her and share it because it was sooooo good.

To make you will need:
5 tablespoons avacado oil
1 tablespoon Asian fish sauce
1 teaspoon black pepper
6 bone in chicken breast halves with skin on
2 quarts of chicken stock
8 tablespoons ghee or grass fed butter
1/4 cup fresh lemon juice
2 tablespoons minced parsley
1 tablespoon chopped chives
1 teaspoon thyme

1. In a bowl whisk3 tablespoons of avacado oil, fish sauce, pepper, and salt. Add the chicken breasts and turn to coat evenly. Now let marinate at room temp for 1 hour
2. Meanwhile in a saucepan boil the stock until it is reduced to 1/2 cup. Takes about 45 min to an hour
3. Preheat the oven to 450. in a skillet heat remaining 2 tablespoons oil. Cook the chicken on medium heat just to brown both sides. Move chicken skin side up to a wire rack set over a baking sheet. Roast for 25 minutes
4. Now in a small saucepan cook the ghee or butter over moderate heat until it is golden brown. Now whisk the butter into the chicken stock over medium heat. Add lemon juice, parsley, chives, and thyme to sauce. Spoon sauce over chicken and serve.

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2 Responses to Chicken Breast with Brown Butter Chicken Vinaigrette

  1. Brandi says:

    Can coconut oil be used? I have never seen, much less heard of avacado oil.

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