Petti di pollo al burro (Butter-Braised Chicken Breasts)

Petti di pollo al burro (Butter-Braised Chicken Breasts)

In Italian Food, the 1954 book that introduced the English to real Italian cookery, Elizabeth David includes a recipe for petti di pollo alla fiorentina, or Florentine-Style Chicken Breast. She says it is a “lovely way of cooking a good chicken, and has a nice, extravagant air”. And indeed it is. But the dish passed little noticed, as far as I am aware, until recently, when a slightly more elaborate version of the dish offered by Trattoria Sostanza in Florence under the name petti di pollo al burro became a minor gastronomic legend, and made Sostanza an obligatory stop for foodies visiting Florence.

Ingredients

  • 2 boneless chicken breasts
  • 100g (1 stick) of butter
  • Flour
  • Salt and pepper
  • A squeeze of lemon juice
  • A sprig of thyme or sage
  • An unpeeled clove of garlic
Read the whole recipe on Memorie di Angelina