Instructions
- Brine the chicken: Combine Brine ingredients in a bowl. Submerge chicken breasts and refrigerate for 2-4 hours.
- Remove chicken from brine, pat dry, and season with salt and pepper.
- In a shallow dish, combine all Crust ingredients. Mix well.
- Dredge each chicken breast in the Crust mixture, pressing to adhere.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Sear chicken for 3-4 minutes per side, until golden brown and cooked through.
- Remove chicken from skillet and set aside.
- Make the Lemon-Butter Sauce: Deglaze the skillet with white wine, scraping up any browned bits. Reduce by half.
- Whisk in lemon juice. Reduce heat to low and gradually whisk in cold butter, one cube at a time, until emulsified.
- Stir in chives. Season with salt and pepper to taste.
- Serve the Herb Crusted Chicken drizzled with the Lemon-Butter Sauce.
