Miso scallion chicken✨ ▪️2 Boneless Skinless Chicken Breasts▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Tbsp Olive Oil▪️2 Tbsp Butter, divided▪️3 Cloves Garlic, minced▪️3/4 Cup Chicken Stock▪️2 tsp White Miso Paste (or sub red miso)▪️3 Scallions, sliced▪️Sesame Seeds, for serving▪️ 🌱Vegan Modification: Sub in firm tofu for chicken (cut in half to create two 1/2" thick rectangles, then drain it between two towels under something heavy for 30 mins to remove excess moisture then coat in flour, salt, and pepper), and sub in olive oil for butter 1️⃣ Pound the chicken breasts until they are ~1/3” thick; season with salt and pepper on both sides and coat in flour 2️⃣ Preheat a large skillet over medium heat and melt 1 Tbsp of butter with 1 Tbsp olive oil; place the chicken on the skillet and cook until golden brown on both sides and internal temperature reaches 165°F (4-5 mins per side) then remove from the pan and cover with foil to keep warm 3️⃣ Turn the heat down to low and add 1 more Tbsp of butter along with the garlic; sauté until golden brown (~1 min) then add the chicken stock and miso 4️⃣ Turn the heat back to medium and whisk until the miso dissolves; cook ~2 more mins until the sauce reduces and thickens slightly and then turn off the heat and stir in the scallions 5️⃣ Spoon the sauce over the chicken, sprinkle with sesame seeds and enjoy! ⏲20 minute total prep + cook time Recipe serves 2 people
