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Chicken al Burro




Source of Recipe


Kare11


List of Ingredients




(2) 6 oz. chicken breasts, trimmed
4 oz. Keller salted butter, cubed, softened
1 T fresh sage, chopped 1/4"
2 oz. egg wash
1 oz. spicy flour
lemon half, wrapped


Recipe



Place 8" cast iron skillet on saute burner at medium low heat and add butter. Dredge chicken in flour, then egg wash and gently place in heated butter. Let them cook slowly on their own, adjusting heat as necessary. Do not shake the pan or poke at the chicken with tongs. Disturbing the chicken will cause the egg wash to run off and scald the meat, so leave them alone. Flip them once to allow the other side to finish and leave them alone again. When the butter begins to brown, the chicken should be done. Add sage, remove the skillet from heat, place on 10" wooden round. Wrapped lemon is to be placed on a 7" platter and squeezed. Place breasts tableside, using a large serving spoon to drizzle 3 ounces sage and butter sauce over each piece.