Remove any outer damaged leaves of chicory and trim the base from each head. Add the chicory to a pan of boiling salted water and simmer until barely tender – about 15 minutes. Drain and cool.
When ready to serve, roll the heads of chicory lightly in seasoned flour to coat all over. Melt the butter in a frying pan. When hot add the chicory and fry gently for about 5 minutes, turning to brown them well on all sides and heat through. Serve at once with the browned butter from the pan.