Ingredients
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 2 (14 ounces) boneless skinless chicken breasts (7 ounce each, lightly pounded to 3/4-inch thickness)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup butter, cold (plus 2 tablespoons. 5 ounce, salted cultured butter such as Vermont Creamery, cut into pieces, divided)
- 3 tablespoons olive oil
- 1/4 cup fresh lemon juice (from 2 lemons)
How to Make
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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.
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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.
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Step 3: Remove from heat, and carefully pour in lemon juice (butter will start to bubble). Serve immediately.
Tips & Variations
- 10 - inch stainless skillet
We hope you enjoy this recipe!
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