20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes

 

1 large egg, beaten

1/4 C. all-purpose flour or use gluten free

4 boneless skinless chicken breast cutlets (about 3/4 inch thick)

kosher salt and pepper

10 T. cold salted butter, cubed (see note)

4 T. extra virgin olive oil

2 1/2 C. cherry tomatoes

4 cloves garlic, smashed

2 T. fresh chopped thyme

1 pinch crushed red pepper flakes

4 oz. buffalo or regular mozzarella, torn

3 T. fresh lemon juice

1/2 C. fresh basil, torn

 

Preheat the broiler. Place the egg and flour in separate shallow bowls. 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. In an oven safe skillet set over medium heat, add 2 T. olive oil. When the oil shimmers, add the tomatoes, garlic, 1 T. 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.In the same skillet, melt together 4 T. butter and 2 T. 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 T. butter and 1 T. 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. 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! Notes: Cultured Butter: If you can find it, use cultured butter. It’s fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and higher smoke point, making it ideal for browning. I love using Vermont Creamery’s Cultured Butter.