Recipe Background
The real debate with Florentine Butter Chicken is, which is the star: the butter or the chicken? On the one hand, it's hard to argue with classic, savory, tender chicken pan-fried to a golden brown. On the other hand? It's literally basted in a rich, creamy, tantalizing butter sauce. Mmm, virtually anything would taste amazing in that indulgent sauce. Yet ultimately, Florentine Butter Chicken brings the two together for a star-studded and stunning supper which you'll be raving about to everyone! This meal might just butter you up in the best way!
The real debate with Florentine Butter Chicken is, which is the star: the butter or the chicken? On the one hand, it's hard to argue with classic, savory, tender chicken pan-fried to a golden brown. On the other hand? It's literally basted in a rich, creamy, tantalizing butter sauce. Mmm, virtually anything would taste amazing in that indulgent sauce. Yet ultimately, Florentine Butter Chicken brings the two together for a star-studded and stunning supper which you'll be raving about to everyone! This meal might just butter you up in the best way!
Ingredients
- 1 large egg beaten
- 1/4 cup all-purpose flour
- 2 (7-ounce) chicken breasts boneless, skinless, and pounded to 3/4-inch-thickness
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/2 cup plus 2 tablespoons cold salted butter cut into pieces, divided
- 3 tablespoons olive oil
- 1/4 cup fresh lemon juice
Directions
- Place the egg in a shallow bowl.
- Spread the flour in a separate shallow bowl.
- Season the chicken with the salt and the pepper.
- Dip each chicken breast in the beaten egg and then dredge them in the flour, shaking off the excess. Place the coated chicken on a plate.
- Melt 1/4 cup of the butter with the olive oil in a skillet over medium-high heat, cooking the mixture until the butter sinks to the bottom of the skillet and starts to brown, about 4 minutes.
- Add the chicken to the hot oil/butter mixture and cook until golden brown, swirling the skillet occasionally, about 3 minutes.
- Turn the chicken over and add in the remaining 6 tablespoons of the butter.
- Cook the chicken, basting it often with the butter, until the chicken is cooked through and turns golden brown, with the internal temperature reaching 165 degrees F, about 5 minutes.
- Remove the chicken from the heat and carefully pour in the lemon juice. The butter will start to bubble.
- Serve warm with your choice of sides!
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