Italian Chicken Fillets with Butter

Italian Chicken Fillets with butter. In Italian it is Petti di pollo al burro. It is very easy. And, very good. It originates from Florence which is the Capitol of the Tuscany region of Italy.

We were totally surprised at how good it turned out. The secret seems to be in how long the chicken fillets gently cook in the butter. And, how much butter is used. Like so many good old time Italian recipes this Italian Chicken Fillets recipe uses just a few Ingredients. Which in this case are just Chicken Fillets, Flour, Butter, Salt and Pepper. That’s it!

 

Ingredients

These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch the amounts to metric.

• 2 chicken fillets (breast or thigh)
• 1 cup flour – for gluten free we use almond flour
• 1 stick (1/2 cup) butter- divided 
• 1/2 teaspoon salt
• 1 teaspoon black pepper

Let’s cook it up!!

 

First, if your chicken fillets are frozen just thaw them out in the microwave. While they are thawing out put a skillet on at medium high and add 1/2 of the butter.

 

Next, in a bowl put the flour, salt and pepper. For gluten free you could use rice flour or almond flour. I couldn’t stop myself from adding a little grated parmesan cheese. But, that’s up to you. When you look at the ingredients amounts in the recipe you’ll see that it lists more pepper than you might think. It adds just a little bit of spiciness to the taste. Stir it up to get it mixed evenly.

While the butter in the skillet is heating up dredge the chicken in the flour.

 

 

Carefully lay the fillets in the skillet and cook them for about 3-6 minutes a side depending on their thickness.

 

 

Add the second part of the butter and when it has melted. Turn over the fillets. Spoon some of the butter on to the fillets. Lower the heat down to a very low flame and put a lid on the skillet.

 

 

Let it be for 15 minutes. Or, you could put it in the oven set at 300°F for 15 minutes.

Then uncover the pan. Taste the butter mixture and adjust the seasoning if needed. Baste the fillets with the liquid.

Then serve it up. You could top it with some grated parmesan and some parsley. That’s up to you. I put together some old fashioned penne pasta Alfredo. Old fashioned meaning that I just used butter and grated parmesan. No cream. And, some of Poppop’s easy homemade bread.

 

 

I still can’t get over how easy and how good this old Italian recipe is.