I’ve raved about my husbands cooking before, but this really deserves some huge props. I especially love his Homemade Gnocchi, and his Feta Avocado Dip. We probably make this chicken at least 2-3 times a month, with all different sides. This time we chose to add some fresh Parmesan to the chicken and serve it on top of a caesar salad. The chicken has a perfect crisp coating and is extremely juicy, it will make any dinner a treat!
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Wondra flour or all-purpose flour
3 tablespoons unsalted butter
Preheat oven to 400°. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until 1/2-inch thick (which will help it cook evenly and stay juicy). Season chicken with salt and pepper. Dust with flour; shake off excess.
Melt butter in a medium size saucepan. Spoon off milk solids (the white foam that separates from the butter) to make clarified butter. (It has a high smoke point and won't burn over high heat.)
When butter begins to shimmer, place chicken in skillet. Cook until starting to brown, 5-6 minutes.
Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute. Transfer chicken to a plate and serve..
Recipe from Bon Appetit Magazine