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Donal Skehan
Pollo Al Burro (Florentine Butter Chicken with Burst Cherry Tomatoes & Basil) | DonalSkehan.com
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Pollo Al Burro (Florentine Butter Chicken with Burst Cherry Tomatoes & Basil)

March 08

This is a great midweek meal full of flavour. You could alternatively serve this with a lovely sourdough bread to mop up that delicious sauce!

  • time 20mins
  • serves Serves 4
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.

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Ingredients

2-3 tbsp olive oil

4 tbsp butter

2 sprigs fresh thyme 

Pinch of chilli flakes

8.8oz cherry tomatoes

1.7oz plain flour, seasoned with salt & pepper

1 free range egg, beaten

4 skinless chicken breasts, flattened slightly with a rolling pin

2 cloves garlic, finely chopped

4.5oz ball buffalo mozzarella, torn

Handful basil leaves

10.5oz freshly cooked linguine

sea salt and freshly ground black pepper

2-3 tbsp olive oil

4 tbsp butter

2 sprigs fresh thyme 

Pinch of chilli flakes

250g cherry tomatoes

50g plain flour, seasoned with salt & pepper

1 free range egg, beaten

4 skinless chicken breasts, flattened slightly with a rolling pin

2 cloves garlic, finely chopped

125g ball buffalo mozzarella, torn

Handful basil leaves

300g freshly cooked linguine

sea salt and freshly ground black pepper

You'll Need

Frying Pan

Two shallow bowls

 

5
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photo
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