Petti di Pollo
Elevate your weeknight dinner game with this classic Italian-inspired 'Petti di Pollo' recipe, featuring tender, pan-seared chicken breasts simmered in a zesty lemon-garlic sauce. Perfectly seasoned and lightly dredged in a delicate flour coating, the chicken achieves a golden, crisp exterior while remaining juicy and flavorful inside. The vibrant sauce, enriched with lemon juice, chicken broth, and fresh parsley, creates a mouthwatering combination that’s both tangy and savory. Quick and easy to prepare in just 35 minutes, this dish is ideal for busy households yet elegant enough for entertaining guests. Garnished with fresh parsley and lemon slices, Petti di Pollo pairs beautifully with roasted vegetables or al dente pasta for a complete, satisfying meal. Make this irresistible chicken recipe your go-to for a taste of comfort and sophistication!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves, minced
- 0.25 cups lemon juice
- 0.5 cups chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 piece lemon, sliced for garnish
Instructions
Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper and use a meat mallet to pound them to approximately 1/2 inch thickness.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each chicken breast in the flour mixture, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the butter and allow it to melt and mingle with the oil.
Carefully place the chicken breasts in the hot skillet. Cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the lemon juice and chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and allow it to reduce slightly for about 2-3 minutes.
Lower the heat to medium and return the chicken breasts to the skillet, spooning the sauce over the top. Allow the chicken to simmer in the sauce for another 5 minutes to infuse the flavors.
Before serving, sprinkle the chopped fresh parsley over the chicken and garnish with lemon slices.
Serve hot with your choice of side dishes, such as roasted vegetables or pasta.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.1 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2135 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
