by Felicia - Brown Butter Injected Chicken Breasts
It’s no secret that I love my meat injector. Chicken breasts injected with browned butter and lemon juice come out rich and slightly nutty in flavour.
Feeds: 4- 6
Prep Time: 30 mins
Cook time: 20 mins
If this was on my menu at Revival, I’d name it…
LIVE FROM THE BUTTER
BROWN BUTTER INJECTED CHICKEN BREASTS
Injection:
Butter, salted -1 stick, 113 g
Lemon Juice - 1 lemon / 45 ml
Parsley Stems - 4 - 5
Heat butter with parsley stems over medium heat in a saucepan until butter is melted and starts to lightly brown. About 3 mins. Watch carefully, once brown it takes very little time to reach burnt.
Remove from heat and stir in lemon juice.
Strain out parsley stems.
Set aside half of the sauce in the fridge..
Put aside the remaining brown butter to cool slightly. You want the butter to remain in liquid form but not so hot as to start cooking the chicken when you inject.
Brown Butter Chicken Breasts:
Chicken Breasts - 6
Paprika - 2 tsp
Salt - 2 tsp
Lemon Pepper - 2 tsp
Oregano - 2 tsp
Oil for searing
Preheat oven to 350 F.
Rinse chicken breasts and pat dry.
Heat a frying pan on high heat on the stove top.
Combine seasoning and sprinkle evenly and generously on both sides of chicken breasts.
Sear chicken breasts on each side and place on baking sheet.
Set pan aside.
Using a meat injector, inject all 6 breasts with your brown butter mixture. Place your injections about 3 - 5 centimetres apart.
I injected each chicken breast about 3 times each.
Place chicken in oven and cook until they reach 165 F. About 20 mins if using 6 - 8 oz chicken breasts.