Ingredients:

• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 2 (7-ounce) boneless, skinless chicken breasts, lightly pounded to 3/4-inch-thickness
• 1 teaspoon kosher salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup, plus 2 tablespoons (5 ounces) cold salted cultured butter (such as Vermont Creamery), cut into pieces, divided
  3 tablespoons olive oil
• 1/4 cup fresh lemon juice (from 2 lemons)

Cooking Instructions:

1. Place beaten egg in a shallow bowl or pie plate. Spread flour in a separate shallow bowl or pie plate. Season chicken with salt and pepper. Working with 1 breast at a time, dip chicken in egg, letting any excess drip back into bowl, then dredge in flour, shaking off excess.
2. Melt 1/4 cup butter with oil in a 10-inch stainless steel skillet over medium-high, and cook, swirling occasionally, until milk solids begin to sink to bottom of skillet and start to brown, 4 to 5 minutes. Add chicken, rounded sides down, and cook, swirling skillet occasionally, until lightly golden, about 3 minutes. Carefully turn chicken over, and add remaining 6 tablespoons butter. Tilt skillet toward you so butter pools, and cook, basting chicken often, until chicken is just cooked through and golden brown, 4 to 5 minutes.
3. Remove from heat, and carefully pour in lemon juice (butter will start to bubble). Serve immediately.