An old Tuscan dish, “petti di pollo alla fiorentina”, or “petti di pollo al burro”.
Flatten a couple of skinless boneless chicken breasts a little with a meat mallet, to help cook more evenly, and dust with seasoned flour.
Melt 50 g butter in a frying pan and when it has stopped foaming, add the chicken breasts, “top” side down, and cook slowly for 5 – 6 minutes.
Turn the chicken over, add another 50 g butter, together with a sprig or two of thyme and a crushed clove of garlic. Baste the chicken and cover
the pan with a lid, then transfer to a 160°C oven for about 15 minutes, basting once or twice. To mop up the delicious buttery juices, serve with
mashed potatoes, to which you have added some grated parmesan and chopped parsley, and a green veg.