Chicken Recipes

CHICKEN BREASTS COOKED IN BUTTER

This simple and very delicious way of cooking chicken brings out all of its delicacy.

INGREDIENTS
4 small chicken breasts, skinned and boned
flour seasoned with salt and freshly ground black pepper, for dredging
6 tablespoons butter
1 sprig fresh parsley, to garnish

SERVES 4

1. Separate the two fillets of each breast. They come apart very easily; one is large, the other small. Pound the large fillets between two sheets of plastic wrap lightly to flatten them. Dredge the chicken in the seasoned flour, shaking off any excess.

2. Heat the butter in a large heavy frying pan until it bubbles. Place all the chicken fillets in the pan, in one layer if possible. Cook over medium to high heat for 3—4 minutes, until they are golden brown.

3. Turn the chicken over. Reduce the heat to low to medium, and continue cooking until the fillets are cooked through but still springy to the touch, about 9—12 minutes in all. If the chicken begins to brown too much, cover the pan for the final minutes of cooking. Serve immediately garnished with a little parsley.