My favorite recipes are simple and elegant. The less ingredients, the better. When I recently blogged about my first homemade batch of clarified butter, Richard McGary commented “Now that you have your clarified butter, if you want to try something, get a boneless, skinless chicken breast; season it with a little salt and pepper; bread it in bread crumbs from fresh bread, not stale or dried bread; and sauté it in the clarified butter. This is a remarkably simple technique with minimal seasoning but the flavor you will get with the butter and bread coupled with the moist chicken is mind boggling.” Of course I had to give this a try since it’s right up my alley and I had the clarified butter anyway, and I have to agree with Richard that it is remarkably flavorful. Especially considering that I usually stay away from chicken breast because it’s too boring. The breading turned out soft and crispy at the same time and the chicken was succulent.
So if you need a good reason to make clarified butter too, here is one! Richard: Thanks for the recipe, I will definitely make this again!
salt and freshly ground black pepper
fresh white bread such as French bread or Italian bread (1 day old is fine)
Beat the egg and put in a wide shallow container, just big enough to hold the chicken breast. Season the chicken breast with salt and freshly ground black pepper and coat with the beaten egg on both sides.