Italian Butter Chicken Recipe (Petti Di Pollo al Burro)

My grandmother Linda is anything but a stereotypical old lady. Those who know her would describe her as a firecracker—she has a quick wit, a fiery spirit, and the strongest will of anyone I know. In other words, she is not the type of grandmother who baked me cookies on the weekends and taught me how to knit. Our quality time typically includes gossiping for hours and ordering take-out.

So I was surprised when I stumbled upon gold in her closet—a lifetime collection of cookbooks as well as recipes written on index cards and clipped from old newspapers. As it turns out, Linda is more of a cook than I thought!

Simple Italian Cookery, a cookbook published in 1959 that is likely out of print, instantly caught my attention. It is a little 50-page book that’s unlike any cookbook you see today. There are no pictures, no cook times, and vague instructions. My grandmother told me she used this book to learn to cook as a newlywed in her early 20s.  

The first recipe I tried from Simple Italian Cookery was for petti di pollo. I was drawn to this dish since it is so classic and simple, yet I hardly ever see it on Italian menus. Petti di pollo translates to “chicken breast.” In this recipe, chicken breasts are marinated in sherry and lemon juice, breaded, and seared in brown butter, making petti di pollo al burro a more accurate title.

What really makes this recipe special (and gives it a retro feel) is the marinade. The sherry imparts a nutty, earthy flavor that is simply delightful.  

Brown Butter Magic

The only part of this recipe that can get a little tricky is the brown butter. If you don’t watch it closely, it will burn. Make sure to put the chicken breasts in the skillet when the butter is just starting to foam. The milk solids won’t be brown yet at that point, but they will brown as the chicken cooks.

If you notice your butter is browning too quickly, try swirling the pan to move the milk solids around. Just be careful not to make a splash! 

Simple Variations

This is a basic recipe that you can customize to your liking. Here are some variations that I love:

• For a lighter version, swap out half of the butter with olive oil.
• To add even more flavor, add a couple of teaspoons of Italian seasoning to the breadcrumbs.
• In a pinch, the white pepper can be substituted with black pepper.

How To Serve Petti Di Pollo

The best way to serve petti di pollo is over pasta with some lemon slices and chopped parsley. I recommend using a long noodle like spaghetti, fettuccine, or pappardelle. The parsley is optional, but I love the touch of freshness it adds to this dish. 

You can also cut the chicken into strips and serve it over a salad. I recommend sticking to the Italian theme with this chopped salad or a classic Caesar salad.

Chicken Breast Recipes