Steeped In Flavor

What to do with a plain old chicken breast?  

My Beloved and I had been eating a fair amount of red meat lately, what with one house guest or another and our own proclivities, so I wanted to get some good, healthy chicken and veg into us. But...

What to do with a plain old chicken breast?

Then, I remembered that I had saved a little of the herbed butter when I made those killer garlic bread bites - the recipe calls for a LOT of butter and I was glad to note that we didn't need to use it all to make the bites rich and flavorful. All I did was mix some fresh herbs (thyme, oregano) and pressed garlic that had been simmered in a little wine until the wine evaporated, into room temperature butter. It was easy and, a couple of days later when I cooked the chicken, the butter was even more redolent of the ingredients that flavored it.

So, I used part of the flavored butter in which to sauté the chicken breasts, then slicked the top of the finished meat with a tiny tad of the rest, just for shine and visual appeal.

Turns out, this makes a pretty nice chicken breast with minimal extra fat. Try it and let me know what you think.