Pollo Al Burro (Florentine Butter Chicken with Burst Cherry Tomatoes & Basil)

Method

1. Heat the oil and 2 tbsp of the butter in a frying pan over a high heat. Add the thyme, chilli flakes, tomatoes and season with sea salt and freshly ground black pepper. Cook for about 5-6 minutes, until the tomatoes begin to soften but are still holding their shape. Tip into a bowl.
2. Put the egg and flour separately into two shallow bowls. Dip the chicken first in egg, then in the seasoned flour. Heat 1 tbsp butter in the pan and when foaming. fry the chicken for 3-4 minutes on each side, basting the chicken in the browned butter.
3. Return the tomatoes to the pan with the remaining butter and garlic and cook for 1-2 minutes. Remove the chicken from the pan and serve to plates. Add the linguine to the pan to absorb the flavours for a minute or so.
4. Serve the linguine & tomatoes to your plates with the chicken, scatter with torn mozzarella and basil.

• Family
• family meal
• chicken pasta
• quick dinner
• simple dinners

Ingredients

• US
• METRIC

You'll Need