Chicken Breasts with Brown Butter-Chicken Vinaigrette Recipe

Name: Chicken Breasts with Brown Butter-Chicken Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons grapeseed oil; 1 tablespoon Asian fish sauce; 1 teaspoon fresh black pepper; 1 teaspoon smoked paprika; Kosher salt; Six 10-ounce, bone-in chicken breast halves, with skin; 2 quarts homemade chicken stock; 1 1/2 sticks unsalted butter; 1/4 cup fresh lemon juice; 2 tablespoons minced parsley; 1 tablespoon chopped chives; 1 teaspoon thyme; Lemon wedges, for serving

Servings: persons

5 tablespoons grapeseed oil
1 tablespoon Asian fish sauce
1 teaspoon fresh black pepper
1 teaspoon smoked paprika
Kosher salt
Six 10-ounce, bone-in chicken breast halves, with skin
2 quarts homemade chicken stock
1 1/2 sticks unsalted butter
1/4 cup fresh lemon juice
2 tablespoons minced parsley
1 tablespoon chopped chives
1 teaspoon thyme
Lemon wedges, for serving

1
In a bowl, whisk 3 tablespoons of the oil with the fish sauce, pepper and paprika; season with salt.
2
Add the chicken breasts and turn to evenly coat.
3
Let marinate at room temperature for 1 hour.
4
Meanwhile, in a saucepan, boil the stock until reduced to 1/2 cup, 45 minutes.
5
Preheat the oven to 450.
6
In a skillet, heat the remaining 2 tablespoons of oil.
7
Cook the chicken in 2 batches over moderately high heat until browned, 5 minutes.
8
Transfer the chicken, skin side up, to a rack set over a baking sheet.
9
Roast for 25 minutes, until golden and cooked through.
10
Let rest for 10 minutes.
11
In a small saucepan, cook the butter over moderate heat until golden brown, 5 minutes; strain into a bowl.
12
Rewarm the stock and whisk in the browned butter over moderate heat.
13
Add the lemon juice, then stir in the herbs.
14
Transfer the chicken to plates and top with the vinaigrette.
15
Serve with lemon wedges.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons grapeseed oil, 1 tablespoon Asian fish sauce, 1 teaspoon fresh black pepper, 1 teaspoon smoked paprika, and more.

Yes, Chicken Breasts with Brown Butter-Chicken Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Breasts with Brown Butter-Chicken Vinaigrette

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