Florentine Butter Chicken

• gesamtzeit: 20 minutes

Zutaten

1 large egg, beaten

1/4 cup all-purpose flour

2 (7-ounce) boneless, skinless chicken breasts, lightly pounded to 3/4-inch-thickness

1 teaspoon kosher salt

1/4 teaspoon coarsely ground pepper

1/2 cup, plus 2 tablespoons (5 ounces) cold salted cultured butter (such as Vermont Creamery), cut into pieces, divided

3 tablespoons olive oil

1/4 cup fresh lemon juice (from 2 lemons)

Anweisungen

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.

Melt 1/4 cup butter with oil in a 10-inch stainless steel skillet over medium-high, and cook, swirling occasionally, until milk solids begin to sink to the bottom of the skillet and start to brown, 4 to 5 minutes. Add chicken, rounded sides 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.

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

Nährwertangaben

• Kalorien: 657 kcal
• Gesamtfett: 36 g
• Gesättigtes Fett: 9 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 277 mg
• Natrium: 858 mg
• Gesamtkohlenhydrate: 14 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 67 g