Simple preparation and powerful flavor mark the qualities of Chicken Montemiglio, named for the founder of Epicurus.com. Bellissimo!
Author: Epicurus.com Kitchens
Recipe type: Main Course
- all-purpose flour as needed
- sea salt to taste
- pepper, freshly ground to taste
- 1 boneless chicken breast, skin on
- 1 1/2 teaspoons olive oil
- 2 Tablespoons unsalted butter, divided use
- 1 lemon, cut in half
- 1 1/2 teaspoons parsley, minced
- Generously season a small amount of flour with salt and pepper. Season chicken with salt and pepper. Dust the side of chicken without skin with seasoned flour.
- Heat oil and 1 1/2 teaspoons butter in small sauté pan. When hot, add chicken, skin-side down; crisp skin over medium flame. Increase heat to high, turn chicken and brown lightly. (Chicken can be prepared to this point in advance.)
- Preheat the oven to 400 degrees F.
- To finish, place chicken in sauté pan, skin-side down; cut 1 Tablespoon butter into pieces and scatter over chicken. Bake for 5 to 6 minutes.
- Transfer chicken to hot cast-iron skillet and crisp skin. Place 1/2 lemon in the pan, cut side down to sear the lemon. Remove the lemon after 2 minutes and set aside.
- Return sauté pan to medium heat; cook until butter turns nutty brown. Immediately squeeze juice of remaining 1/2 lemon over. Swirl in remaining butter and 1 teaspoon parsley; remove from heat.
- Plate chicken skin-side up; spoon butter over and sprinkle with remaining parsley. Garnish with seared lemon half.