Ingredients:

  • 1.5 lbs chicken breasts, sliced into 1 inch strips
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted European style butter, cubed and kept cold
  • 3 cloves garlic, minced
  • 1 small shallot, finely minced
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, minced
  • 1/2 tsp dried oregano

Instructions:

  1. Season chicken strips with salt and pepper. Heat avocado oil in a large skillet over medium-high heat until shimmering.
  2. Add chicken in a single layer and sear for 3–4 minutes per side until a mahogany crust forms and internal temperature reaches 165°F. Transfer to a plate.
  3. Reduce heat to medium. Add one teaspoon of the butter with shallots and garlic; sauté for 1-2 minutes until translucent.
  4. Stir in smoked paprika, red pepper flakes, and oregano to bloom in the fat for 60 seconds.
  5. Whisk in Dijon mustard and lemon juice. Lower heat and vigorously whisk in the remaining cold butter cubes one at a time to create a stable emulsion.
  6. Fold in fresh parsley and chives. Return chicken to the pan, tossing to coat in the glossy sauce before serving.