Petti di Pollo al Burro (Butter-Braised Chicken Breasts): This Florentine Butter Chicken Recipe Is Simple Italian Poultry Dinner

Petti di pollo al burro, or butter-braised chicken, is an Italian dish where chicken breasts are cooked in ... a lot of butter. Nothing wrong with that. Serve this Florentine butter chicken recipe with pasta to soak up the buttery lemon sauce. 

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 2 boneless, skinless chicken breasts, pounded to about 3/4-inch thickness
• 1 egg
• 1/4 cup flour
• 1 stick butter, cut into pieces (divided)
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice  

Here's how to make it: 

1. Put the egg in a bowl. Put the flour in another bowl and season with salt and pepper. 
2. Season the chicken with salt and pepper. Dip the chicken breasts into the egg and then into the flour.
3. Melt half the butter and the olive oil in a skillet and cook for about 4 minutes, or until it begins to brown. 
4. Add the chicken and cook until golden brown on one side, about 3 to 4 minutes. 
5. Turn the chicken over and add the remaining butter. Cook, basting the chicken, until cooked through, about 5 minutes. 
6. Add the lemon juice. Swirl the pan to combine and serve.

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