Chicken Sautéed in Butter

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

The amount of butter in this recipe often puts off cooks and guests, but very little of it is actually absorbed by the chicken. In fact, if you measure both the fat that goes into the dish and the fat that comes out, you will discover more fat comes out. That’s because the butter causes the fat in the skin to render and liquefy. And even though very little butter is absorbed, the chicken has an intensely buttery flavor because the proteins in the butter cling to the skin and flavor it. Many