Petti di Pollo al Burro (Butter Chicken)

Chef Jasper J. Mirabile Jr.Jasper’s Ristorante1201 W. 103rd. st.Kansas City, MO 64114

Chef Jasper’s Notes: As a child growing up in the Midwest, chicken and butter was a staple in my family’s home. At Jasper’s Ristorante in Kansas City, many of our time honored recipes contain butter. In my many travels to Italy, I always seek out restaurants that are traditional and family owned and just recently discovered Trattoria Sostanza in Florence where I had perhaps the simplest and best chicken dish of my life, Petti di Pollo al Buro or simply Butter Chicken. Do not worry when butter turns brown in oven, this just gives the chicken a nutty flavor and is quite normal in Italian cooking.

4 (4 to 6 ounce) chicken thighs 8 ounces Wüthrich 83% European Style Butter, divided Sea salt to tasteFlour for dusting1 lemon Preheat oven to 450°F. Place sauté pan over medium heat. Add 4 ounces butter. Dust four, 4 to 6 ounce chicken thighs with salt and flour, place skin side down in pan. Cook for 10 minutes. Turn chicken over, cook 10 more minutes. Remove from burner, add remaining butter to pan. Place pan in oven, cook until the melted butter turns a nice brown color, about 5 minutes. Chicken’s internal temperature should be at 160°F. Remove pan from oven, place chicken on serving platter. Squeeze fresh lemon on chicken thighs as well as butter from pan. Serve with seasonal fresh vegetable of choice.

Yield: 2 servings For more information about Grassland’s line of cooking, baking and confectionary butter products for foodservice, call 1-800-4BUTTER or visit the website at www.grassland.com.