Chicken Breasts Sauteed in Butter

• 4 supremes (boned chicken breasts from 2 fryers; see Notes)
• 1/4 tsp salt
• Big pinch of pepper
• 1 cup flour spread on an 8-inch plate
• 6 to 8 Tb clarified butter (note that you will need 1/4 cup more for your sauce)
• 4 Tb clarified butter
• 3 Tb minced parsley
• 1 Tb lemon juice
• An 8- to 9-inch skillet and a hot platter

1. Just before sauteing, sprinkle the supremes with salt and pepper, roll them in the flour, and shake off excess flour.
2. Pour clarified butter into skillet to a depth of about 1/16 inch.
3. Set over moderately high heat.
4. When the butter begins to, deepen in color very slightly, put in the supremes.
5. Regulate heat so butter is always hot but does not turn more than a deep yellow.
6. After 3 minutes, turn the sapremes and saute on the other side.
7. In two minutes, press tops of supremes with your finger.
8. As soon as they are springy to the touch, they are done.
9. Remove to a hot platter, leaving the butter in the skillet.
10. Add additional clarified butter to skillet and set over moderately high heat until the butter has turned a very light golden brown (a minute or two).
11. Immediately remove from heat, sir in parsley and lemon juice, and taste for seasoning.
12. Pour over the supremes and serve.
13. VARIATIONS
14. Brown Deglazing Sauce with Wine
15. 1 Tb minced shallot or green onion
16. 1/4 cup port or Madeira
17. 2/3 cup brown stock or canned beef bouillon
18. 2 Tb minced parsley
19. After removing the sauteed supremes, stir minced shallot or onion into skillet and saute a moment.
20. Then pour in the wine and stock or bouillon and boil down rapidly over high heat until liquid is lightly syrupy.
21. Pour over the supremes, sprinkle with parsley, and serve.
22. Deglazing Sauce with Truffles
23. 1 minced canned truffle and the juice from its can Ingredients for the preceding brown deglazing sauce minus the parsley
24. After sauteing the shallots or onions, as in the preceding master recipe, add the wine, stock or bouillon, and the truffle and its juice.
25. Boil down liquid until syrupy, and pour over the supremes.
26. Supremes de Volaille a la Milanaise (Chicken Breasts Rolled in Parmesean and Fresh Bread Crumbs)
27. 4 supremes (boned breasts from two fryers; see Notes)
28. 1/4 tsp salt
29. Big pinch of pepper
30. 1 cup flour spread on an 8-inch plate
31. 1 egg, 1/8 tsp salt, and 1/2 tsp olive oil beaten together in an 8-inch soup plate
32. 1/2 cup freshly grated Parmesan cheese and 1/2 cup fine, white, fresh bread crumbs mixed together in an 8-inch dish Ingredients for brown butter sauce, master recipe
33. Season the supremes with salt and pepper.
34. One at a time, roll them in the flour and shake off excess.
35. Dip in beaten egg.
36. Then roll in the cheese and bread crumbs, patting them in place with the flat of a knife.
37. Lay the supremos on waxed paper and allow cheese and bread crumbs to set for 10 to 15 minutes or several hours.
38. Saute on both sides in clarified butter until resilient to the pressure of your finger.
39. Serve with brown butter sauce as described in the master recipe.

supremes, salt, pepper, flour, butter, butter, parsley, lemon juice, skillet

Taken from www.cookstr.com/recipes/chicken-breasts-sauteacuteed-in-butter (may not work)