Author Notes: Inspired by Elizabeth David’s description for ‘Florentine chicken breast’ from “Italian Food” (1954) and the signature dish of Trattoria Sostanza in Florence,
- 2organic chicken breast fillets
- Salt and pepper, for seasoning
- Flour, for dusting
- 3.5ounces (7 tablespoons or 100 grams) good quality, unsalted butter, chilled
- Heat the oven to 160ºC/320ºF.
- Rub salt and pepper into both sides of the chicken breast and dust lightly in flour until coated all over.
- Melt about two-thirds of the butter in a heatproof skillet (cast iron is ideal) over medium-high heat. When it begins to bubble, add the chicken breast. Cook until the chicken begins to brown on that side, about 2-3 minutes. Watch it for another moment, the butter too should brown and when it’s a caramelized, hazelnut color, turn the chicken, add the rest of the cold butter, cover with a heatproof lid or aluminum foil and place the pan in the oven for 15 minutes.
- Remove from the oven and let rest 10 more minutes under some aluminum foil to keep warm. Taste the butter sauce for seasoning and serve immediately.