RECIPE: Chicken Mario

• Reprints

A squeeze of lemon livens up pan-roasted chicken at Osteria Via Stato. | Jean Lachat~Sun-Times

Updated: May 9, 2012 9:58AM

MAKES 4 SERVINGS

2 tablespoons olive oil

10 tablespoons salted
butter, divided

4 boneless, skin-on chicken breasts

Kosher salt and
fresh-cracked black pepper

¼ cup all-purpose flour

4 lemons, halved,
divided

4 tablespoons flat-leaf parsley, torn

Heat olive oil and 2 tablespoons butter in oven-safe saute pan or Dutch oven over medium heat.

Lightly season chicken on both sides with salt and pepper. Season flour with about 1 teaspoon salt and ½ teaspoon pepper. Dust meat side of chicken breast with seasoned flour, but do not flour skin side.

When pan is hot, place chicken breasts in pan skin side down. Sear until skin begins to crisp, 3 to 4 minutes. Turn chicken and increase heat to medium-high, browning other side for 3 minutes. Flip chicken so it is skin-side down again. Break 4 tablespoons butter into pieces and add to pan. Place chicken in oven and roast until cooked through, about 10 to 15 minutes, depending on size. When chicken is done, remove from pan and let rest in warm place.

Return pan to stovetop. Over medium flame, melt 2 tablespoons butter, swirling occasionally, until nicely browned with a nutty aroma, about 4 minutes. Immediately squeeze juice of 2 lemons into butter, discarding seeds. Add remaining 2 tablespoons butter and parsley leaves and remove from heat. Taste and adjust seasoning with salt and pepper, if needed.

Place crisped chicken skin side up on serving platter. Spoon pan sauce over and serve immediately with remaining lemon wedges.

Adapted from David
DiGregorio, Osteria Via Stato

Nutrition facts per serving: 610 calories, 37 g fat, 19 g saturated fat, 212 mg cholesterol, 12 g carbohydrates, 1 g sugars, 56 g protein, 515 mg sodium, 3 g fiber