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Florentine Butter Chicken
Ingredients
  • 1 large egg, beaten
  • ¼ cup all-purpose flour
  • 2 (7-ounce) boneless, skinless chicken breasts, lightly pounded to ¾-inch-thickness
  • 1 teaspoon kosher salt
  • ¼ teaspoon coarsely ground pepper
  • ½ cup, plus 2 tablespoons (5 ounces) cold salted cultured butter (such as Vermont Creamery), cut into pieces, divided
  • 3 tablespoons olive oil
  • ¼ cup fresh lemon juice (from 2 lemons)
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