florentine butter chicke

Chicken

This chicken is cooked in nutty brown butter until it's juicy and tender, then gets a zesty splash of fresh lemon juice to brighten it up.

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 black pepper
1/2 cup, plus 2 tablespoons (5 ounces) cold salted cultured butter, cut into pieces, divided
3 tablespoons olive oil
1/4 cup fresh lemon juice (from 2 lemons)

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.

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