I’m actually not a huge chicken lover. I’m more of a red meat girl myself, but you gotta mix it up every once in a while, so last night I whipped up some baked chicken breasts with a butter and chives sauce. The results were pretty dang good, so I decided to share the recipe.
Primal Butter Chive Chicken Recipe
- 6 chicken breasts (thankfully our butcher carries the hormone free, etc. variety)
- 4 tbsp freshly cut chives
- 4 tbsp grass fed butter (I use Kerrygold)
- 4 cloves of garlic – minced
- Kosher Salt (or Sea Salt) to taste
- Freshly ground black pepper to taste
Preheat the oven to 400 degrees.
Rub the chicken breasts with a mixture of salt and pepper. (This is important – otherwise, you’re going to end up with some bland chicken!)
Line the bottom of the baking dish with a very thin coat of grass fed butter (or good quality virgin olive oil spray) and then put the chicken breasts in the baking dish.
In a small bowl, mix the butter, chives and garlic (and salt and pepper to taste) until it becomes a soupy looking mixture (you can melt the butter for about 15-20 seconds in the microwave to soften it enough to do this, but don’t turn it into a liquid by heating it longer than that).
Then top the chicken breasts with the mixture.
Cover with tin foil and bake for 15 minutes. Then uncover the chicken and bake it for another 10 minutes (or until done).
Take the chicken out of the oven and remove the chicken breasts from the baking dish and place it on a plate and cover it with foil to keep it warm.
Take the liquid from the bottom of the baking dish, transfer it to a small saucepan and cook the liquid on high to reduce it into something closer to a gravy substance.
Then plate the chicken, cover it with some of the sauce and add a veggie on the side – and you’re all set! (So good.)