Chicken in Butter

Author Notes: Inspired by Elizabeth David’s description for ‘Florentine chicken breast’ from “Italian Food” (1954) and the signature dish of Trattoria Sostanza in Florence,

Serves 2

  • 2organic chicken breast fillets
  • Salt and pepper, for seasoning
  • Flour, for dusting
  • 3.5ounces (7 tablespoons or 100 grams) good quality, unsalted butter, chilled
  1. Heat the oven to 160ºC/320ºF.
  2. Rub salt and pepper into both sides of the chicken breast and dust lightly in flour until coated all over.
  3. Melt about two-thirds of the butter in a heatproof skillet (cast iron is ideal) over medium-high heat. When it begins to bubble, add the chicken breast. Cook until the chicken begins to brown on that side, about 2-3 minutes. Watch it for another moment, the butter too should brown and when it’s a caramelized, hazelnut color, turn the chicken, add the rest of the cold butter, cover with a heatproof lid or aluminum foil and place the pan in the oven for 15 minutes.
  4. Remove from the oven and let rest 10 more minutes under some aluminum foil to keep warm. Taste the butter sauce for seasoning and serve immediately.

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