For my meat eating friends — this is for you.  Rich, super simple, and magically savory, this entertainment worthy entrée has just three ingredients:  chicken breast, butter, and salt.  But it has amazingly delicious flavor.

The right tool is key for this one — an appropriately sized cast iron pan.  A few techniques with time and heat work alchemy on the humble chicken breast, creating all sorts of flavors for a dish ready to impress.

So get your cast iron pan out, and prepare to be a kitchen star!  This entrée is a rich one — the chicken alone isn’t very fatty, but you’ll be tempted to use that flavorful butter used to roast the chicken on steamed new potatoes or fresh crusty bread.  Enjoy!

Butter Roasted Chicken Breast
(serves 2 – 4)

2 large boneless, skinless chicken breasts
4 TB unsalted butter
Kosher salt

At least 4 – and up to 24 – hours prior to cooking, salt the chicken.  Use a generous sprinkle of kosher salt on both sides of each chicken breast.  The salt will dissolve and deeply season the chicken, adding both flavor and moisture to the prepared dish.  Store salted chicken breast airtight in the fridge until cooking time.

45 minutes before serving time, heat your oven to 375.  Choose a cast iron pan that is just big enough to hold the chicken breasts in one layer, but not too big.  If the pan is too big there is a risk that the butter will burn.

Heat the cast iron pan over medium heat until the pan is medium hot.  Add butter and swirl to melt, taking care not to let it burn or get very brown.  When the butter has melted, add the chicken breasts and gently sautée for 3 – 4 minutes.  Turn the breasts over, and sautée for 3 – 4 minutes on the other side.  Then place the pan with chicken into the hot oven for 25 minutes.

Remove from oven, and allow the chicken to rest in the pan for 5 minutes.  Serve warm, with the browned butter drizzled over the top.  Wonderful with steamed potatoes or crusty bread to enjoy the browned butter.