- 4
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)
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
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