Chicken Breast with White Wine / Petti di Pollo al Vino Bianco
I was truly spoiled by the food served at Spannocchia. Everything was, to use a cliché, “right off the farm”, so it was the freshest it could be. I fell in love with this delicious and easy to prepare chicken dish flavored with wine and sage that Graziella and Gaetana prepared one night for dinner. Of course the quality of the chicken is critical. On the farm, chickens are fed natural grains and are allowed to wander here and there. So if you try this recipe, use free-range chicken if possible; you will definitely taste a difference.
- 3 whole chicken breasts, boned and skinned
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 cup King Arthur All-Purpose flour for dredging
- 1/2 cup Filippo Berio extra-virgin olive oil
- 4 tablespoons unsalted butter, cut into pieces
- 6 cloves garlic, cut into thin slices
- 8 large sage leaves
- 1 cup dry white wine
- Preheat the oven to 400 F.
- Cut the chicken breasts horizontally into 2-inch wide strips.
- Mix flour, salt and pepper on a plate. Dredge each chicken strip in the flour mixture and set aside on a plate.
- Pour the olive oil into a large baking pan or use two smaller ones to hold the pieces in a single layer and divide the ingredients between the two pans. Scatter the butter, garlic, and sage leaves over the oil. Lay the chicken strips on top. Bake 15 - 20 minutes or until browned, turning the strips once.
- Add the wine and continue to bake for another 15 - 20 minutes until the wine has cooked down and forms a sauce. Serve the chicken with some of the juices poured over the strips.
- Note: You must be prepared when dealing with raw chicken or meat. Get everything you need for the recipe before you begin to cook. Prepare everything called for, saving the chicken as the last to be prepped. Have paper towels handy so you do not contaminate the kitchen area as you work. After the dish is ready, wash your hands in hot soapy water and disinfect the sink and counter areas where you have worked.
This recipe was featured on Season 13 - Episode 1308.