Florentine Butter Chicken
Recipe: #33486
October 07, 2019
Categories: Chicken, Eggs, Butter/Margarine, Boneless Pieces, Chicken Dinner, more
"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 is 2 servings
Ingredients
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 by Step Method
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
- 10 - inch stainless skillet
2 Reviews
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