Ina Garten's Crispy Chicken Breast
Ingredients;
2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 Airline Chicken breasts or/ boneless chicken breasts, skin-on (about 8 ounces each)
1/4 cup canola oil
9 tablespoons good European-style unsalted butter (such as Plugrá), divided
Heat the oven to 450°F.
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes. Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through. Off the heat.
Transfer the chicken to a cutting board, and let rest for 3-5 minutes. Slice each breast crosswise in thick slices. Arrange one breast on each plate. Spoon a few tablespoons of the brown butter over each chicken breast, and sprinkle with salt. Serve hot with Orzo, potatoes or rice pilaf.
