Directions

Preparation time: 30 minutes 

Cooking time: 10 minutes 

Food safety tips:

• Wash hands with soap and warm water for 20 seconds. Clean all countertops and equipment used for food preparation. 
• Gently rinse all produce under cool running water. Use a clean vegetable brush to scrub firm produce. 
• Use separate equipment for handling raw food and cooked food. 
• Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated. 

Preparation:

• Prepare the skillet: Heat a large skillet over high heat and add butter. 
• Add aromatics: Crush the rosemary and garlic scapes. Chop the scallions. Add them to the hot skillet. If desired, add citrus rinds from another recipe. Cook for 2–3 minutes, stirring or gently shaking the pan to release the flavors and prevent burning. Then, reduce the heat to low. 
• Prepare the breasts: Trim excess skin, fat, or sinew from the meat. Score the skin side with shallow slits or hash marks. Season both sides with salt and pepper. 
• Cook the breasts: Increase the heat to medium-high. Place the breasts skin side down in the center of the skillet. Cook until the skin is golden brown. 
• Flip the breasts, add the stock and oregano flakes. Reduce the heat to low, cover and cook for 3–4 minutes, or until the meat is fully cooked and no longer pink. 
• Let the cooked breasts rest for a few minutes before slicing to retain juices and flavor.