I love this very simple way of cooking chicken. I tried it when I was travelling in Piemonte, researching my book. It was a very small trattoria in the Langhe district, where all the magical Barolo, Barbaresco, Dolcetto and Nebbiolo wines are made. The ‘sottilina’ was served with  grilled radicchio. I can still taste it, it was so delicious!!

• 1 organic chicken breast per person
• get your butcher to butterfly the breast, or do it your self

• put the butterflied breast between two sheets of baking paper
• gently flatten them with a meat tenderiser
• sprinkle some olive oil, salt pepper and chopped fresh rosemary over the chicken
• heat a frypan, add some olive and butter
• panfry the chicken a few minutes on each side

• put them on a warmed serving plate, cover with silver paper and let them rest a few minutes

• I made this hot aioli sauce to serve with the ‘sottilina’
• 2 organic egg yolks
• juice of one lemon
• 1 large tablespoon of Dijon mustard
• 1 whole red chilli
• 2 cloves of garlic
• half a bunch of Italian parsley
• 1 1/2 cup of very good olive oil
• salt and pepper to taste
• put all the ingredient into a narrow plastic container
• take your ‘barmix’, plunge the blade stick down into the container
• turn on the ‘barmix’, holding the blade stick down to the bottom of the container for a few seconds
• now slowly pull it up
• et voilá it is ready