Sautéed Chicken Breasts with Lemon Butter Sauce

By candygurl88

Ingredients

• 4 boneless skinless chicken breast halves
• 1/4 tsp salt
• Large pinch of black pepper
• 1 cup flour on plate (or in large baggie)
• 4 T butter
• 4 T olive oil
• 4 T butter
• 2 T lemon juice
• 3 T minced parsley (optional)

Details

Servings 4
Adapted from tastebook.com

Preparation

Step 1

directions

1

Flatten chicken breasts between layers of waxed paper with large kitchen knife or mallet, to uniform thickness.

2

Combine salt, pepper and flour onto plate or in baggie. Coat flattened chicken breasts in flour mixture. Shake off excess.

3

Add butter and olive oil to large skillet and melt over medium-high heat until butter deepens in color slightly (do not burn). Regulate heat so that butter is always hot but does not turn dark brown.

4

Add chicken breasts to heated butter/oil in pan. Cook 3 minutes and then turn over (chicken should be a nice, sautéed, golden brown color). Cook additional 2 minutes then press tops with your finger. As soon as they are springy to the touch, they are done.

5

Remove to warm plate.

6

Add additional butter to pan over medium high heat until melted. Remove pan from heat and add parsley and lemon juice. Pour over chicken breasts and serve.

notes

aka: Suprêmes de Volaille à Brun.

Source: Dad Davisson / Mastering the Art of French Cooking, Vol 1

More top-rated recipes: