Brown Butter Herb Chicken with Roasted Crispy Fall Vegetables

No ratings yet

The brown butter herb chicken is so tender and juicy with the accompaniment of roasted crispy potatoes, butternut squash and brussel sprouts.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Servings:

Calories: 542kcal

Author: Rose

Preheat to 400°F.
Cut the mini potatoes in half and coat with half of the olive oil, and season with salt and pepper. Arrange the cut potatoes on a medium baking sheet. Add some rosemary leaves.
The potatoes need extra roasting time, so bake them for 15 minutes. Coat the remaining olive oil over the butternut squash and Brussel sprouts, and arrange on the baking sheet. Roast for 30 minutes, until all vegetables are tender and crispy.

Cut each chicken breast in half and place each piece between 2 sheets of plastic wrap and pound chicken to about ¼ inch thickness using a meat mallet or rolling pin. Season chicken breasts with salt and pepper. Then dredge each in flour, coating each side.
Heat a large skillet or cast iron pan over medium-heat and add 2 tablespoons of butter. Once butter is melted, then add chicken to pan, and cook for 3-4 minutes on each side or until chicken is done. Transfer to a plate and cover with foil.
On medium heat, melt the remaining 2 tablespoons of butter. Stir the butter and swirl the pan occasionally for about 3 minutes, until the foam settles. The butter will change colour to golden brown. Then add garlic and sauté until the aroma is released, then stir in paprika. Increase heat, and add white wine or chicken stock, thyme and rosemary and allow the liquid to evaporate to half. Reduce heat and return the chicken pieces to the skillet.
Arrange the roasted vegetables in the skillet around the chicken pieces. Serve immediately.