Butter Chicken The Italian Way (Pollo Ai Burro)

1. 1

   Preheat oven to 220 C. Season the chicken fillets with salt and pepper on both sides. Dredge it in the flour and put next the stove.

2. 2

   Divide the butter in 8, roughly equal pieces. Put a large oven proof skillet, over medium heat. Add 2 pieces of the butter and let it melt.

3. 3

   Add the garlic together with the chicken, skin side down. Let it cook, undisturbed, for 10 minutes (don't turn over). Add 2 more pieces of the butter and cook 5 minutes more.

4. 4

   Add another piece of butter and transfer skillet in the preheated oven. Bake for 10 minutes.

5. 5

   Transfer skillet back on the stove, turn the chicken over and add the remaining butter. Cook for 5 minutes more.

6. 6

   Squeeze half a lemon over the chicken. Cut the remaining lemons in wedges and serve with the chicken

7. 7

   Note: The trattoria uses chicken breast for this dish, but you could use thighs or any other part of the chicken if you prefer. Personally, I usually buy a whole chicken and ask my butcher to remove the bones and cut it in 8 pieces. I cook all of it in the butter and use the carcass to make stock.

* Per serving · 4 servings · Values may vary.

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