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 … Continue reading REMCook’s Breaded Chicken Breast Fried in Claried Butter