Chicken Breasts With Garlic and Parsley |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Jacques Pepin recipe Ingredients:
3 boneless skinless chicken breast halves, cut into 1- to 1-1/2-inch cubes (1 pound, 6 ounces) |
2 tablespoons wondra flour |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons olive oil |
1 tablespoon chopped garlic |
3 tablespoons chopped fresh parsley |
2 tablespoons unsalted butter |
1 lemon, quartered |
Directions:
1. Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl. Heat the oil in a12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
2. Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken. Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.
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