Recipe from Joy of Cooking
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
salt and pepper to taste
1/4 cup flour*
1 1/2 T. unsalted butter
1 1/2 T. olive oil
- Rinse chicken and pat dry. Trim fat if necessary. Pour some flour and salt and pepper into a ziploc bag or brown paper bag. Put chicken pieces in (one at a time) and shake to coat well. Shake off excess. Place coated chicken pieces on a plate.
- Heat butter in a heavy 8- to 10-inch skillet over medium-high heat until it is fragrant and nut brown. Add the oil and swirl butter and oil together (I had to turn my heat down significantly--almost medium-low).
- Arrange the chicken tenderloin side down in the skillet and saute for exactly 4 minutes, keeping the fat as hot possible without letting it burn. Using tongs, turn the chicken over and cook until the flesh feels firm to the touch and milky juices appear around the tenderloins, 3-5 minutes more. Serve immediately, or remove to a platter and keep warm in a very low oven while you prepare a sauce (such as the Tomato, Caper, and Basil variation).