Florentine Butter Chicken

2
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This is out of the September 2019 Food & Wine magazine...Cultured butter lends a rich flavor to the lemony pan sauce, and it browns gradually as the chicken cooks through. Use a large metal spoon with a long handle to carefully spoon the hot butter over the chicken..."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (352.9 g)
  • Calories 1017.7
  • Total Fat - 76.3 g
  • Saturated Fat - 34.9 g
  • Cholesterol - 394.9 mg
  • Sodium - 1755.6 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1 g
  • Protein - 67.3 g
  • Calcium - 65.4 mg
  • Iron - 2.9 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.2 mg

Step 1

Place beaten egg in a shallow bowl or pie plate. Spread flour in a separate shallow bowl or pie plate. Season chicken with salt and pepper. Working with 1 breast at a time, dip chicken in egg, letting any excess drip back into bowl, then dredge in flour shaking off excess.

Step 2

Melt 1/4 cup butter with oil in a 10-inch stainless steel skillet over medium-high heat, and cook, swirling occasionally, until milk solids begin to sink to bottom of skillet and start to brown, 4 to 5 minutes. Add chicken, rounded side down and cook, swirling skillet occasionally, until lightly golden, about 3 minutes. Carefully turn chicken over, and add remaining 6 tablespoons butter. Tilt skillet toward you so butter pools, and cook, basting chicken often, until chicken is just cooked through and golden brown, 4 to 5 minutes.

Step 3

Remove from heat, and carefully pour in lemon juice (butter will start to bubble). Serve immediately.

Tips & Variations


  • 10 - inch stainless skillet

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