• 4 supremes (boneless, skinless chicken breasts) (Pound each breast lightly with the flat side of a large butchers knife to make them more even from end to end.)
• 1/4 tsp salt
• 1/4 tsp garlic powder (optional)
• Big pinch of pepper
• 1 cup flour spread on an 8″ plate
• 6 - 8 tbsp Clarified butter plus 1/4 cup more for brown butter sauce
• 4 tbsp clarified butter
• 3 tbsp minced parsley (I use cilantro, which I’m sure would not be approved of by Julia!)
• 1 tbsp lemon juice

Just before sautéing, sprinkle the supremes with salt and pepper, (I sprinkle with a little garlic powder as well) roll them in the flour, and shake off the excess flour.

Pour clarified butter into skillet to a depth of about 1/16″. Set over moderately high heat. When the butter begins to deepen in color very slightly, put in the supremes.

Regulate heat so butter is always hot but does not turn more than a deep yellow. After 3 minutes, turn the supremes and sauté on the other side.

In two minutes, press tops of the supremes with your finger. As soon as they are springy to the touch, they are done. Remove to a hot platter leaving butter in skillet.

Ingredients for Brown Butter Sauce (beurre Noisette)

• 4 tbsp clarified butter
• 3 tbsp minced parsley (I use cilantro, which I’m sure would not be approved of by Julia!)
• 1 tbsp lemon juice

Add the 4 tablespoons of additional clarified butter to the skillet and set over moderately high heat until the butter has turned a very light golden brown (a minute or two). Immediately remove from heat, stir in parsley and lemon juice, and taste for seasoning. Pour over the supremes and serve.

Clarified Butter

When ordinary butter is heated until it liquifies; a milky residue sinks to the bottom of the saucepan. The clear yellow liquid above it is clarified. The milky particles are the ones that burn first, so removing them allows the clarified butter to be heated to a higher temperature. To clarify, cut butter into pieces and place it in a saucepan over moderate heat. When the butter has melted, skim off the foam, and strain the clear yellow liquid into a bowl, leaving the milky residue in the bottom of the pan. See the milky residue? Now you have clarified butter. The residue may be stirred into soups and sauces to serve as an enrichment.

Chicken breasts are lightly dusted with flour and are sautéed in clarified butter. Ordinary butter will burn and form black specks on the supremes (chicken breasts). Clarified butter may be heated to a higher temperature before burning.