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Electric butter churn — artisan butter from cream in minutes
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Hand-crank butter churn — homemade cultured butter from cream
Italian pasta organized by shape — which sauce belongs with which pasta
Water-sealed French crock keeps butter soft without refrigeration
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Electric butter churn — artisan butter from cream in minutes
Italy's definitive home cookbook — 2,000 recipes, every region
Hand-crank butter churn — homemade cultured butter from cream
Italian pasta organized by shape — which sauce belongs with which pasta
Water-sealed French crock keeps butter soft without refrigeration
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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. 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. 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. Add another piece of butter and transfer skillet in the preheated oven. Bake for 10 minutes. Transfer skillet back on the stove, turn the chicken over and add the remaining butter. Cook for 5 minutes more. Squeeze half a lemon over the chicken. Cut the remaining lemons in wedges and serve with the chicken 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.