Sostanza Brown Butter Chicken

Sostanza Brown Butter Chicken

Inspired by Trattoria Sostanza, Florence, Italy

Sostanza Brown Butter Chicken | http://saltandwind.com Next time you go to Florence, do yourself a favor, stop by Trattoria Sostanza, and order their butter chicken. The restaurant's been open for a ser...
Skill
Course
Cuisine
Ingredients
8
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
2 chicken breasts
Servings
1 to 2
Sostanza Brown Butter Chicken | http://saltandwind.com
Skill
Intermediate
Course
Dinner, Lunch, Main
Cuisine
Italian
Ingredients
8
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
2 chicken breasts
Servings
1 to 2
Diet
Gluten-Free
Sostanza Brown Butter Chicken | http://saltandwind.com

Next time you go to Florence, do yourself a favor, stop by Trattoria Sostanza, and order their butter chicken. The restaurant's been open for a seriously long time – going on 150 years – so clearly they know a thing or two when it comes to cooking. The food is traditionally Tuscan – read: rustic and straightforward – but their butter chicken is what they're known for. After a trip there, my family was determined to figure out how to make the recipe at home and this is the technique we came up with, which we've been cooking for years – at least when we can't make it to Florence itself.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter

    (I like to use this Parmigiano Reggiano cream butter)

  • 2 (4 to 6 ounce) boneless, skin-on chicken breasts
  • kosher salt and Freshly ground black pepper
  • 1/4 cup unbleached all-purpose flour

    can use rice flour to make it gluten free

  • 4 medium garlic cloves

    smashed

  • 1 medium lemon

    halved

  • fresh Italian parsley leaves

    for garnish (optional)

Instructions

Heat the oven to 400°F and arrange a rack in the middle. Heat the olive oil and butter in a medium cast iron pan (or other heavy-bottomed pan) over medium heat. Meanwhile, season the chicken with salt and freshly ground black pepper then dredge in flour and shake off the excess. When the butter foams, add the chicken, skin-side down, and cook until skin is golden, about 5 to 8 minutes. 

Flip the chicken, skin-side up, then add the garlic cloves then transfer the pan to the oven and let it cook until the chicken is cooked through, about 10 minutes. Return the pan to the stovetop and cook over medium heat until the butter is brown, about 3 to 5 minutes more. Serve with a squeeze of lemon and, if desired, some fresh parsley. 

Footnotes

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/290-sostanza-brown-butter-chicken-recipe

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