20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes.
Ingredients
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 4 boneless skinless chicken breast cutlets
- kosher salt and pepper
- 10 tablespoons cold salted butter, cubed
- 4 tablespoons extra virgin olive oil
- 2 1/2 cups cherry tomatoes
- 4 cloves garlic, smashed
- 2 tablespoons fresh chopped thyme
- 1 pinch crushed red pepper flakes
- 4 ounces buffalo or regular mozzarella, torn
- 3 tablespoons fresh lemon juice
- 1/2 cup fresh basil, torn
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Instructions
- 1. Preheat the broiler. Place the egg and flour in separate shallow bowls.
- 2. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
- 3. In an oven safe skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the tomatoes, garlic, 1 tablespoon thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat and transfer the tomatoes to a plate.
- 4. In the same skillet, melt together 4 tablespoons butter and 2 tablespoons olive oil. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add 6 tablespoons butter and 1 tablespoon thyme, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4 to 5 minutes.
- 5. Remove from the heat, add the mozzarella around the chicken. Spoon the tomatoes and lemon juice over top. Transfer to the oven, broil 1 minute, until the cheese is melted. Serve topped with lots of fresh basil. Enjoy!
Source
Original recipe: View Original