Petti di Pollo al Burro – Classic Italian Butter Chicken Revival

The magic of this dish lies in its simplicity—juicy chicken breasts marinated in a bright mix of sherry and lemon, then breaded and cooked to golden perfection in rich, nutty brown butter. This retro Italian staple, known as petti di pollo al burro, brings a satisfying crispness on the outside with a buttery, tender inside that melts in your mouth.

Revived from a 1950s Italian cookbook, this butter-kissed chicken dish is a perfect blend of old-world flavor and modern ease. Whether you’re serving it over pasta with a squeeze of lemon or pairing it with a fresh salad, it’s sure to impress guests or satisfy a weeknight craving. Try this Italian Butter Chicken and bring a little nostalgic comfort back to your dinner table.

Full Recipe:

• 1 cup dry sherry

• 1 lemon, juiced

• 4 medium boneless, skinless chicken breasts (about 1 1/2 pounds)

• 2 large eggs

• 1/4 cup heavy cream

• 1 teaspoon salt

• 1/2 teaspoon onion powder

• 1/2 teaspoon white pepper

• 1 cup plain dry breadcrumbs

• 1/2 cup (1 stick) unsalted butter, divided

• Lemon slices, for garnish (optional)

• Chopped parsley, for garnish (optional)

Directions:

1. In a large bowl, combine the dry sherry and lemon juice. Submerge the chicken breasts in the marinade. Cover and refrigerate for 1 to 2 hours.

2. Remove the chicken from the marinade and pat dry. Pound the chicken to 1/2-inch thickness using a meat mallet or rolling pin.

3. In a shallow bowl, whisk the eggs, heavy cream, salt, onion powder, and white pepper. Place breadcrumbs in another shallow bowl.

4. Dip each chicken breast in the egg mixture, then dredge in breadcrumbs until coated. Place on a clean plate.

5. In a large skillet, melt half of the butter over medium-high heat. When foaming, add the chicken breasts. Cook for 5–6 minutes until golden brown.

6. Add the remaining butter, flip the chicken, and cook for another 5 minutes or until the internal temperature reaches 165°F. Occasionally spoon butter over the chicken during the final minutes for extra richness.

7. Garnish with lemon slices and chopped parsley. Serve hot.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 597 kcal | Servings: 4 servings