This Italian Butter Chicken Is Straight From the 1950s

This 1950s Italian chicken dish is just as delicious today. Marinated in sherry and lemon and cooked in a brown butter sauce, everyone will love petti di pollo al burro, or Italian butter chicken.

May 7, 2024 - 12:00

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This Italian Butter Chicken Is Straight From the 1950s

Italian butter chicken (petti di pollo al burro) in a skillet at a table with a plate of lemon slices, a glass of water, and a table napkin — Simply Recipes / Hannah Zimmerman

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.

Italian butter chicken (petti di pollo al burro) in a skillet — Simply Recipes / Hannah Zimmerman

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.

Italian butter chicken (petti di pollo al burro) with pasta on two plates at a tablee setting with a plate of lemon slices, a glass of water, and a table napkin — Simply Recipes / Hannah Zimmerman

Chicken Breast Recipes

Marinate the chicken:

Mix the sherry and lemon juice in a large bowl. Submerge the chicken breasts in the mixture. Cover the bowl with plastic wrap and place it in the fridge to marinate for 1 to 2 hours.

chicken marinating in sherry and lemon juice for Italian butter chicken (petti di pollo al burro) recipe — Simply Recipes / Hannah Zimmerman

Pound the chicken:

Remove the chicken breasts from the marinade and pat them dry with a paper towel. Discard the marinade. Place the chicken breasts on a cutting board and use a meat mallet or rolling pin to pound them to 1/2-inch thickness.

chicken breast flattened under a piece of plastic wrap for Italian butter chicken (petti di pollo al burro) recipe — Simply Recipes / Hannah Zimmerman

Bread the chicken:

In a shallow bowl, whisk together the eggs, heavy cream, salt, onion powder, and white pepper. Pour the breadcrumbs into a separate shallow bowl.

Dip a chicken breast in the egg mixture, letting the excess drip off, then coat in the breadcrumbs. Place on a clean plate or baking tray and repeat with the remaining chicken.

dredging set-up: flattened chicken on a tray, bowl of wet ingredients, bowl of breadcrumbs, and a plate of breaded chicken for Italian butter chicken (petti di pollo al burro) recipe — Simply Recipes / Hannah Zimmerman

Cook the chicken:

Melt half of the butter in a large skillet over medium-high heat. Once it begins to bubble and foam, add the chicken breasts. Cook the chicken until golden brown on the bottom, about 5 to 6 minutes, adjusting the heat down to medium if the chicken is browning too quickly.

Add the rest of the butter to the skillet and flip the chicken breasts. Cook until golden brown on both sides and the chicken registers 165°F in the thickest part, about 5 more minutes. Baste with the butter occasionally for the last 2 to 3 minutes of cooking, spooning the butter over the top of the chicken.

Serve:

Remove the chicken from the skillet and garnish with lemon slices and chopped parsley.

Leftover petti di pollo can be stored in an airtight container in the fridge for up to 3 days. When you are ready to eat it, place it on a baking sheet and pop it in the oven at 350°F for 6 to 8 minutes, until warmed through.

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