Buttered Chicken – Nello Stile di Corso

My first visit to Corso Trattoria on Shattuck in Berkeley was on a rainy November evening. I was recovering from a cold, and was looking for a hearty dish that would drive away the damp chills. My friends recommended the Pollo al Burro (quite simply, buttered chicken), which was brought to the table in a hot iron skillet. Though a simple dish, it remains one of my favorite winter dishes.

Corso’s version calls only for chicken and unsalted butter. For my home, I have modified Corso’s treatment slightly, making a compound butter by combining garlic with soft European-styled butter. I also eliminate the flour dredging, but only to reduce carbohydrates. I also make use of my cast iron skillet, which I ordered from the good people at Borough Furnace in New York.

Ingredient List:

4 – 6oz Boneless Chicken Breasts with skin attached (optional dredging in flower).  Remove the filet piece and reserve for other use, such as soup.
Unsalted Butter – about 2 sticks
Salt to Taste
Lemon
Cast Iron Skillet

Heat oven to 425

Heat cast iron skillet at medium heat, and add a full stick of unsalted butter; when the butter is hot, add the chicken skin side down and cook for about 10 – 15 minutes.

Without moving the breasts, place the skillet in the oven and bake for 10 minutes. Return the skillet to the range and turn the breasts over. Add another stick of butter (or a compound butter of garlic and herbs) and continue cooking on medium heat until the butter turns a nutty brown color (about 5 minutes) and the chicken is cooked through (160o).

Plate the chicken, and use the butter to pour over the breasts. Squeeze a hint of lemon over the top, and then serve.

Suggested Pairings: Occasio Heritage Collection Cabernet Franc or Founder’s Collection Sauvignon Blanc.