Three Eggs With Filet Of Chicken Recipe

Prepare and Flatten

Pat the chicken breast dry with paper towels. If the breast is thick, butterfly it and then place between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 1/2 inch (this ensures quick, even cooking).

Season

Season both sides of the chicken evenly with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Cook

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 3-4 minutes until a golden crust forms. Flip and reduce heat to medium. Add 1 tablespoon butter to the pan and spoon melted butter over the chicken as it cooks for another 3-4 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Total cooking time will be about 6-8 minutes depending on thickness.

Finish & Rest

Remove the chicken to a cutting board, drizzle with 1 teaspoon fresh lemon juice, and tent loosely with foil. Let rest 5 minutes to finish cooking and retain juices. After resting, slice the fillet into 1/4- to 1/2-inch slices for serving.

Beat Eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until fully combined and slightly frothy.

Cook Soft Scrambled Eggs

Place a nonstick skillet over low-medium heat and add 1 tablespoon butter. When the butter is melted and foamy but not browned, pour in the egg mixture. Let the eggs sit undisturbed for 10-15 seconds until the edges just set. Using a silicone spatula, gently push the set edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue folding and gently moving the eggs in repeating intervals for 1.5–3 minutes, until eggs are mostly set but still moist and slightly glossy. Remove from heat when there is still a small amount of uncooked egg—residual heat will finish them. Stir in half of the chopped chives.

Season & Finish

Taste and adjust seasoning if needed. Spoon the eggs onto plates or on top of the sliced chicken fillet. Sprinkle the remaining chives over the eggs as garnish.

Arrange the sliced chicken fillet on each plate. Pile the soft scrambled eggs alongside or on top of the sliced chicken as desired. Add mixed salad greens or toasted bread to the plate if using. Serve with an extra lemon wedge for squeezing over the chicken. Serve immediately while eggs are warm and chicken is juicy.