Chicken with Garlic and Parsley~
On a busy day, this is the perfect recipe for dinner…I’ve shared it with many friends since first discovering it. It came highly recommended on a foodie bulletin board…and it draws raves from everyone with whom I’ve shared it. The original recipe calls for only 3 chicken breasts…and I always double it. You may want to add a box of Wondra flour to your pantry if it isn’t a current staple. This low protein flour adds a light delicate crust to the chicken pieces…and also is great for making lumpless gravy. And this entree is ready in a half hour or less…you will love it!
Chicken with Garlic and Parsley…adapted from Jacques Pepin
6 boneless, skinless chicken breasts, cut into 1 inch cubes, then dried with a paper towel
1/4 cup Wondra flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
1-2 tablespoons minced garlic
1/4 cup chopped fresh parsley
1/4 cup butter
Lemon wedges, optional
Mix flour, salt and pepper. Toss chicken cubes in flour mixture.
Heat oil in a large skillet. Add chicken cubes (may need to do this in two batches), and saute till cooked through and browned on all sides. Add parley and garlic and cook for a couple minutes, till garlic is fragrant. Add butter and toss till butter is melted.
Serve with lemon wedges if desired.