Pan-Seared Herb Chicken with Brown Butter Sauce

1.Prepare the chicken: Pat the chicken breasts dry. In a shallow dish, combine the almond flour, dried thyme, dried rosemary, garlic powder, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge each chicken breast lightly in the flour mixture, shaking off any excess.

2.Sear the chicken: Heat the olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the coated chicken breasts in the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary).

3.Cook the chicken for 4 to 6 minutes per side, until golden brown, crispy, and cooked through (internal temperature reaches 74°C/165°F). Remove the chicken from the skillet and set aside on a plate, keeping warm.

4.Make the brown butter sauce: Reduce the heat to medium-low. Add the 4 tablespoons of butter to the skillet. Allow the butter to melt and cook, swirling occasionally, until it foams and then brown bits form at the bottom, giving off a nutty aroma (about 2-3 minutes).

5.Infuse the herbs and garlic: Add the minced garlic, fresh parsley, fresh thyme, and fresh rosemary to the brown butter. Sauté for about 30 seconds until fragrant.

6.Deglaze and finish the sauce: Pour in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer and cook for 1 minute until slightly reduced.

7.Serve: Return the cooked chicken breasts to the skillet and spoon the brown butter herb sauce over them. Serve immediately.