Chicken Montemiglio
Cuisine: Italian
Author: Kitchens
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • all-purpose flour as needed
  • sea salt to taste
  • pepper, freshly ground to taste
  • 4 boneless chicken breast, skin on
  • 2 Tablespoons olive oil
  • 4 Tablespoons unsalted butter, divided use
  • 3 lemons, cut in half
  • 2 Tablespoons parsley, minced
  1. 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.
  2. Heat oil and 2 Tablespoons 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.)
  3. Preheat the oven to 400 degrees F.
  4. 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.
  5. Transfer chicken to hot cast-iron skillet and crisp skin. Place 4 lemon halves in the pan, cut side down to sear the lemon. Remove the lemon after 2 minutes and set aside.
  6. 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 Tablespoon parsley; remove from heat.
  7. Plate chicken skin-side up; spoon butter over and sprinkle with remaining parsley. Garnish with seared lemon half.
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