Chicken Buerre Blanc Lazydays Islamorada

Last month while vacationing in the Florida Keys, we had a delicious Chicken Buerre Blanc entree from Lazydays in Islamorada. The restaurant is advertised as keys style cuisine, but the undertones of the entrees is French. The dish is called Lazy Days chicken and is the house specialty. This classic french dish received an island makeover and stunned all of us.

Below is the photo from Islamorada. My dish shown later is delicious, but it isn't identical.

The buerre blanc sauce is loaded with fresh green onions and tomatoes. It's made with a splash of key lime juice and zest. The finely shredded cheese adds the final bit of salty richness this dish needs. Seriously, if you try one recipe from this whole site, make it Danielle's version of Lazydays Chicken.

Danielle's Lazy Chicken Buerre Blanc Recipe

Chicken Ingredients
panko breadcrumbs
4 chicken cutlets
beaten egg
flour
S+P
cilantro
garlic powder

Sauce Ingredients
stick butter, sliced into 8 cubes
cup chopped green onion
two diced tomatoes
garlic
white wine
juice of half lime
zest of half lime
S+P


To make the chicken: dip cutlets into beaten egg, then flour, then breadcrumbs. Saute in skillet using canola oil. Place cooked chicken into a 170 oven to stay warm while you make the sauce.

To make the sauce: Cook lime juice and wine in a small heavy saucepan on low heat until it begins reducing. Toss cold butter pieces in flour. On low heat, add the butter, piece by piece, to the reduced wine whisking continually. Fully incorporate each piece of butter before continuing. From time to time, remove pan from heat to prevent the sauce from over-heating (you don't want it to boil, but you want it stay warm.)

To plate, add diced tomatoes and chopped onions to the sauce pan. Stir for one minute and pour on top of the chicken.