Ingredients:
- 1.5 lbs chicken breast, cut into 1 inch uniform cubes
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp avocado oil
- 4 tbsp unsalted butter, chilled and cubed
- 6 cloves fresh garlic, minced
- 1/2 tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 2 tbsp fresh Italian parsley, finely chopped
Instructions:
- Pat the 1.5 lbs chicken breast completely dry with paper towels. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.
- Heat 1 tbsp avocado oil in a large skillet over medium high heat until the oil shimmers and barely begins to smoke. Add the chicken in a single layer, making sure the pieces don't touch.
- Cook the chicken for 3 to 4 minutes without moving it. You want to see a deep golden crust form on the bottom. Flip the cubes and cook for another 2 to 3 minutes until the exterior is crispy and the chicken is nearly cooked through. Remove the chicken from the pan and set it aside on a plate, leaving the remaining oil and brown bits in the pan.
- Reduce the heat to medium. Add 1 tbsp of the unsalted butter to the pan. Once melted, add the 6 cloves of minced garlic and 1/2 tsp red pepper flakes. Sauté for about 30 to 60 seconds until the garlic is fragrant and pale gold.
- Pour in the 1 tbsp lemon juice and use a wooden spoon to scrape up all those delicious brown bits from the bottom. This is called deglazing. Add the remaining 3 tbsp of chilled, cubed butter one piece at a time, whisking or stirring constantly until the sauce is thick, glossy, and fully combined.
- Return the seared chicken and any accumulated juices to the pan. Toss everything together for 1 minute until the chicken is coated in the velvety sauce. Remove from the heat immediately to prevent the sauce from breaking or becoming oily.
- Garnish with the 2 tbsp of finely chopped Italian parsley. The residual heat will soften the herbs just enough to release their oils without losing their bright green color. Serve immediately while the sauce is at its peak silkiness.