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Chicken Breast with Brown Butter-Lemon Vinaigrette

Featuring Meyer Lemon Olive Oil
Serves 6


5 tablespoons Meyer Lemon Olive Oil
1 tablespoon Asian fish sauce
1 teaspoon fresh black pepper
1 teaspoon smoked paprika
Kosher Salt
6 10 ounce, bone-in chicken breast halves, with skin
2 quarts homemade or store bought chicken stock
1 sticks unsalted butter
cup lemon juice
2 tablespoons minced parsley
1 tablespoon chopped chives
1 teaspoon thyme
Lemon wedges, for serving

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

To serve:
Transfer the chicken to plates and top with vinaigrette. Serve with lemon wedges.