Рецепт Petti di pollo al burro (Butter-Braised Chicken Breasts)

In her seminal Italian Food, the 1954 book that introduced the English to real Italian cookery, Elizabeth David includes a recipe for petti di pollo alla fiorentina, or Florentine-Style Chicken Breast. She says it is a “lovely way of cooking a good chicken, and has a nice, extravagant air”. And indeed it is, but the dish passed little noticed, as far as I am aware, until recently. A slightly more elaborate version of the dish offered by Trattoria Sostanza in Florence under the name petti di pollo al burro, has become a minor gastronomic legend and made Sostanza an obligatory stop for foodies visiting It’s an incredibly simple dish. Nothing more, in essence, than chicken breast seasoned and floured, then browned and braised in…