Whenever I visit family, I am clocked in and cooking. That is just the reality of being the chef in the family lol. Over the years of cooking for them, I have noticed there are always a few recipes they ask me to make, and they almost never change. The one they have demanded the most over the past few years is my brown butter lemon chicken.
I created this recipe after a trip to Florence, where I had the best chicken of my life. It was a simple lemon chicken with butter, but it completely blew me away. Ever since then, I have tried to recreate it, and this recipe is what came from that experience. It is truly so simple, yet so delicious.
Key Ingredients & Substitutions:
- Chicken Breast – I like to slice my chicken breast in half and then pound thinly. You can use chicken thighs, however breast is better for this recipe.
- Eggs – This is used as the egg wash to get the flour to stick to the chicken. Use oil if you cannot consume eggs.
- Gluten Free 1-1 Flour – This is the best flour for this recipe if you are gluten free. I like Bob’s or King Arthur’s blend. You can also use pure cornstarch or all purpose flour.
- Olive Oil – We use a dash of olive oil here to raise the smoke point initially in the pan. If we used just butter, the butter would burn too quickly.
- Butter – This is a brown butter recipe after all, use a high quality butter!
- Lemon Juice – I use 1/2 – 1 whole lemon for this recipe to finish at the end.
Brown Butter Lemon Chicken
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4
Ingredients:
- 2 thick chicken breasts, skinless
- Salt and pepper to taste
- 2 eggs, whisked for egg wash
- 1/2 cup gluten free 1-1 flour
- 2 Tbsp avocado oil
- 4 Tbsp butter
- 1 lemon, juiced
Preparation:
STEP 1.
Prepare the chicken breast by slicing in half, and with a meat mallet, pound until it is very thin, around 1/4 inch. Salt and pepper on both sides. This should give you 4 thin pieces.
STEP 2.
In one bowl whisk the eggs, in another add gluten free flour. Coat the chicken in the egg wash, then dip into the flour and evenly coat. Set aside.
STEP 3.
In a stainless steel pan over medium high heat, add avocado oil. Once hot, add the chicken, 2 pieces at a time, presentation side down. Add 1 tablespoon of butter. Let it cook for 3-5 minutes, until the first side is golden brown. Once the chicken is golden brown, flip it over. Add 2 tablespoons of butter to the second side. This will help flavor the chicken as the butter browns. Cook until the internal temperature reaches 155°F.
STEP 4.
Once the chicken is cooked, while the heat is on, add 1/2 lemon juiced. It will bubble up and mix with the butter, coating the chicken. Turn off the heat and serve the chicken, pouring the lemon butter over the chicken.
STEP 5.
Do this with the remaining cutlets and enjoy!
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