I used thick chicken breasts when I made this recipe, and I knew they would require oven time to cook all the way through. The key to cooking this recipe as written in the frying pan is to use thin or pounded chicken breasts, which will result in a crispier crust, which is preferable in my opinion. The clarified butter is used so the chicken won't burn because it has a higher smoking point. It doesn't change the flavor, and regular butter is probably fine if you are only frying for a couple minutes then putting it in the oven. To pan fry the entire time, you will need clarified butter or an olive oil/butter combo as others suggest. Finally, the sauce is amazing. I will cut down on the butter in the sauce by about a third next time, so the other flavors stand out a little more. This is a delicious dish in the oven or on the stove, but try to fry it if you can!
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I used thick chicken breasts when I made this recipe, and I knew they would require oven time...