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
Step 1 –Place the egg in a shallow bowl.
Step 2 –Spread the flour in a separate shallow bowl.
Step 3 –Season the chicken with the salt and the pepper.
Step 4 –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.
Step 5 –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.
Step 6 –Add the chicken to the hot oil/butter mixture and cook until golden brown, swirling the skillet occasionally, about 3 minutes.
Step 7 –Turn the chicken over and add in the remaining 6 tablespoons of the butter.
Step 8 –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.
Step 9 –Remove the chicken from the heat and carefully pour in the lemon juice. The butter will start to bubble.
Step 10 –Serve warm with your choice of sides!
