Butter-Braised Chicken with Egg Yolk Sauce
This recipe keeps it simple — just a few high-quality ingredients prepared with care. The result? Juicy chicken, seared golden in butter, paired with a decadent sauce made entirely of warm, whisked egg yolks. It's deeply satisfying, low-carb, and nutrient-dense — a meal your body and brain will thank you for.
Ingredients
For the Chicken & Sauce
- 150 g Chicken breast pasture-raised if possible
- 2 units Egg Yolks organic and fresh
- 2 tbsp Butter grass-fed preferred
- 1 pinch Maldon Sea salt flakes to taste
- 1 pinch Black pepper for taste - optional
For Cleaning
- ½ unit Juice of a lemon for cleaning only
- 1 tsp salt don't over do it
- 1 unit warm filtered water
Garnish
- 1 pinch Fresh cilantro or parsley for color and brightness
Instructions
- Clean the chicken:In a bowl, rub the chicken breast with the juice of ½ lemon, 1 tsp salt, and warm water. Let sit for 2 minutes, then rinse and pat dry thoroughly with a clean towel.
- Sear the chicken:In a skillet, melt the butter over medium heat. Add the chicken breast and sear for 4–5 minutes per side, or until golden brown and fully cooked. Set aside to rest.
- Make the egg yolk sauce:In a small bowl, whisk the egg yolks with a pinch of salt.
- Make the egg yolk sauce:Transfer to a clean pan and warm gently over low heat, whisking constantly until the sauce thickens to a silky texture. Do not let it boil or scramble.
- Serve:Slice the rested chicken and plate it with a generous drizzle of the yolk sauce. Garnish with chopped herbs if desired, and serve immediately.
- Storage TipChicken can be stored in the fridge for up to 2 days in an airtight container. If saving yolk sauce, store separately and reheat very gently over low heat or a double boiler.
- Nutrition Info (Per Serving)Calories: ~430 kcalProtein: ~32gFat: ~32gCarbs: ~0gWhy it works: This recipe is high in healthy fats and protein, helping regulate blood sugar, maintain lean muscle, and fuel brain clarity — especially when eaten as a first meal.