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.