Florentine butter chicken ; Delicious Italian food
This recipe is inspired by editor in chief Hunter Lewis’ trip to 150-year-old Trattoria Sostanza in Florence, Italian food where butter chicken has become a popular staple of this Florentine restaurant. Traditionally, it’s made by gently pan-frying lightly-floured, skin-on chicken breasts in warm, melted butter before topping it with a splash of fresh lemon juice.
This Sostanza-inspired recipe deviates slightly from the classic rendition, featuring cultured butter (and skinless chicken breasts) instead. The cultured butter has a slight tang from the fermentation process that develops a richer, nuttier undertone as it browns in the pan, making this simple chicken dish hard to beat.
Ingredients
- 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)
Directions
- 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