Steps

1. Peel the garlic.
   🕒 01:55
2. Wrap the 350g chicken breast in plastic wrap.
   🕒 02:16
3. Pound the wrapped 350g chicken breast with a bottle or similar object to flatten it. 【Tip!】 Pounding the chicken breast flat ensures even cooking and a tender finish.
   🕒 02:28
4. Sprinkle Ajishio (Seasoned Salt) to taste evenly over the entire chicken breast. 【Tip!】 Using seasoned salt enhances the umami, resulting in a more delicious dish.
   🕒 03:03
5. Sprinkle black pepper to taste over the chicken breast.
   🕒 03:31
6. Sprinkle a generous amount of dried basil to taste on the underside of the chicken breast, and a thin layer on the surface. 【Tip!】 Dried basil burns easily, so sprinkle it thinly on the surface (skin side, which will be seared first) and generously on the underside (non-seared side).
   🕒 04:00
7. Grate the peeled 1 clove garlic onto the underside of the chicken breast and rub it in. 【Tip!】 Add garlic flavor to the mild chicken breast. Since garlic burns easily, it's key to apply it to the underside (non-seared side).
   🕒 04:49
8. Wipe off any moisture from the chicken breast with a paper towel. 【Tip!】 Wiping off moisture concentrates the chicken's umami.
   🕒 05:22
9. Lightly sprinkle 1 tsp potato starch on one side of the chicken breast, patting it down to adhere.
   🕒 05:41
10. Sprinkle a generous amount of 1 and 1/2 tsp potato starch on the opposite side, patting it down to adhere. 【Tip!】 Lightly patting potato starch prevents moisture loss from the chicken breast, resulting in a tender and juicy finish.
    🕒 06:03
11. Add 2 tsp olive oil to a frying pan and heat over medium heat.
    🕒 06:41
12. Place the chicken breast skin-side down in the heated pan and cook over medium-low heat for 4-5 minutes until the skin is crispy.
    🕒 07:11
13. Flip the chicken breast and cook for 3 minutes to cook through.
    🕒 07:51
14. Wrap the cooked chicken breast in aluminum foil.
    🕒 08:07
15. Return the wrapped chicken breast to the hot frying pan and keep warm for 3-4 minutes to allow it to cook through gently with residual heat, resulting in a moist finish. 【Tip!】 Wrapping it in aluminum foil and keeping it warm in the pan allows the residual heat to cook it slowly, ensuring a moist texture.
    🕒 08:20
16. While the chicken breast is warming, in a separate frying pan (or the same pan wiped clean), add 10g butter, 1/3 tsp Ajishio (Seasoned Salt), and 1 tsp lemon juice and heat.
    🕒 08:30
17. Once the butter has melted, immediately turn off the heat. 【Tip!】 To preserve the flavor of the browned butter, turn off the heat as soon as the butter melts.
    🕒 08:52
18. Remove the warmed chicken breast and plate it.
    🕒 09:01
19. Pour the prepared lemon butter sauce over it.
    🕒 09:56