Hunter Lewis, Editor in Chief
Food & Wine Magazine
1 large egg, beaten
1/4 cup all-purpose flour
Two 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
Lemon slices, for garnish
Sprigs of fresh flat leaf parsley, for garnish
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 bottom of 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. Note: the butter will start to bubble and brown.
Using a spatula place the chicken breast in the middle of the plate and garnish with lemon slices and parsley.Serve immediately.
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