Ingredients

• 3 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
• 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
• 1 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• ½ cup chicken broth
• 3 tablespoons unsalted butter, or more for extra sauce
• 1 tablespoon garlic, finely minced, or to taste
• 2 teaspoons fresh parsley, optional, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and season them evenly with the 21 Salute seasoning, salt, and pepper. Cook for 5 minutes without moving the chicken so a good sear can form. If the breasts are thicker or larger, allow 6–7 minutes on this first side.
2. Turn the chicken over once it has developed a medium golden crust. Cook the second side for about 5 minutes, again without disturbing, until the chicken is fully cooked through.
3. Transfer the chicken to a plate using a slotted spatula and let it rest.
4. Carefully deglaze the hot skillet by pouring in the broth. Allow it to bubble vigorously and steam for a few seconds, loosening any browned bits from the pan.
5. Add the butter and stir constantly as it melts, about 1 minute.
6. Stir in the minced garlic and cook until fragrant, about 1 minute, continuing to stir.
7. Turn off the heat and return the chicken to the skillet. Coat it well in the garlic butter sauce, turning and spooning the sauce over the top.
8. Garnish with fresh parsley if desired and serve right away.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 4 months.