Butter Chicken

In my blog about Florence, I promised you that I was going to experiment and try to recreate the butter chicken that we had at Sostanza Trattoria. Trial and error and scanning the web, I have come up with something that is pretty darn close.

What you’ll need:
Cast Iron pan or a heavy pan that you can put in the oven

Ingredients:

1 tablespoon of olive oil
3 tablespoons of unsalted butter – at room temperature
3 tablespoons of freshly grated parmigiana
2 boneless, skin-on chicken breasts
¼ all-purpose flour
3-4 garlic cloves – peeled and left whole
1 medium lemon cut in half
Kosher salt and pepper

Preheat the oven to 400 degrees. I deboned a whole chicken breast – mostly because it’s much cheaper than already prepared boneless breasts but also because it’s very hard (mostly impossible) to find boneless chicken breasts with the skin on. So, I attempted to debone – here’s my suggestion: ask your butcher or using a very sharp knife and youtube it. I butchered (not in a good way) the chicken but it was still tasty!!!

Combine the butter and parmigiana to make a paste – if the butter is soft, this is super easy to do. Season the chicken with salt and pepper. Heat the oil and butter parmigiana mixture in a pan on the stovetop over medium heat. Put the flour in a shallow dish, sprinkle a little salt and pepper into the flour and combine. Take the chicken and dredge both sides in the flour and shake off the excess. When the butter is melted and begins to foam, put the chicken in the pan skin side down and cook for about six to eight minutes – until the skin is golden brown.

Now flip the chicken skin side up and scatter the garlic around the chicken. Put it into the preheated oven for ten minutes. Return the pan to the stovetop cook over medium heat until the butter is browned around three to five minutes more. Don’t scorch the butter. If the butter is brown (see in the picture) when you take it out of the oven you don’t need to cook it on the stovetop anymore. Squeeze the lemon over top – it makes a great sizzle!! Serve with your favorite side.

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Butter Chicken

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In my blog about Florence, I promised you that I was going to experiment and try to recreate the butter chicken that we had at Sostanza Trattoria. Trial and error and scanning the web, I have come up with something that is pretty darn close.

Ingredients

• 1 tablespoon of olive oil
• 3 tablespoons of unsalted butter – at room temperature
• 3 tablespoons of freshly grated parmigiana
• 2 boneless, skin-on chicken breasts
• ¼ all-purpose flour
• 3-4 garlic cloves – peeled and left whole
• 1 medium lemon cut in half
• Kosher salt and pepper

Instructions

1

Preheat the oven to 400 degrees. I deboned a whole chicken breast – mostly because it’s much cheaper than already prepared boneless breasts but also because it’s very hard (mostly impossible) to find boneless chicken breasts with the skin on. So, I attempted to debone - here's my suggestion: ask your butcher or using a very sharp knife and youtube it. I butchered (not in a good way) the chicken but it was still tasty!!!

2

Combine the butter and parmigiana to make a paste – if the butter is soft, this is super easy to do. Season the chicken with salt and pepper. Heat the oil and butter parmigiana mixture in a pan on the stovetop over medium heat. Put the flour in a shallow dish, sprinkle a little salt and pepper into the flour and combine. Take the chicken and dredge both sides in the flour and shake off the excess. When the butter is melted and begins to foam, put the chicken in the pan skin side down and cook for about six to eight minutes - until the skin is golden brown.

3

Now flip the chicken skin side up and scatter the garlic around the chicken. Put it into the preheated oven for ten minutes. Return the pan to the stovetop cook over medium heat until the butter is browned around three to five minutes more. Don’t scorch the butter. If the butter is brown (see in the picture) when you take it out of the oven you don’t need to cook it on the stovetop anymore. Squeeze the lemon over top - it makes a great sizzle!! Serve with your favorite side.