Herb-Brined Chicken Breast with Lemon Beurre Blanc

Entree | 4 servings

This sophisticated yet surprisingly simple entrée brings together the citrus and botanical notes that define the Bee's Knees. Tender herb-brined chicken is topped with a silky lemon beurre blanc that echoes the clarified lemon juice in your cocktail, while fresh herbs mirror the gin's botanical complexity. The result is an elegant dinner that feels like it was made for this pairing.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 4 cups chicken broth
• 3 tablespoons kosher salt
• 2 tablespoons honey
• 2 bay leaves
• 1 tablespoon black peppercorns
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tablespoons butter
• 2 tablespoons minced shallots
• ¼ cup dry white wine
• 3 tablespoons fresh lemon juice
• 4 tablespoons cold unsalted butter, cubed
• Salt and white pepper to taste
• Fresh lemon zest and chives for garnish

Instructions

1. Combine chicken broth, salt, honey, bay leaves, peppercorns, thyme, and rosemary in a large pot. Bring to a simmer, then cool completely.
2. Add chicken breasts to cooled brine and refrigerate for 2-4 hours.
3. Remove chicken from brine and pat dry with paper towels.
4. Heat 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through. Transfer to a plate.
5. In the same skillet, add minced shallots and sauté for 1 minute until softened.
6. Deglaze pan with white wine, scraping up any browned bits. Reduce by half.
7. Remove from heat and whisk in lemon juice. While whisking constantly, add cold butter pieces one at a time until fully incorporated.
8. Season beurre blanc with salt and white pepper.
9. Plate chicken and spoon beurre blanc over the top. Garnish with lemon zest and fresh chives.