I found this on YouTube with Jacques Pepin. Here’s the URL: https://www.youtube.com/watch?v=MZ9dO7qOeIQ. It looked good so I made it and it was delicious. Vicki loved it. James and Susannah loved it. I loved it. We had it with pasta, but I can easily imagine it with polenta or rice.
As Pepin said, it’s simple, inexpensive, and delicious.
Chicken Persillade
Servings 2
Equipment
- 1 Knife
- 1 Cutting board
- 1 Pan
Ingredients
- 3 Cloves Garlic Smashed then minced
- .5 Bunch Parsley Cut up fine
- 1 Half chicken breast
- 1.5 Tablespoons Butter
- 1.5 Tablespoons Extra virgin olive oil
- Salt
- Pepper
- Flour
Instructions
- Smash & mince the garlic
- Wash the parsley and chop it fine
- Cut the chicken into cubes
- Salt & pepper the chicken, then coat with flour (at the last minute so it doesn't get gooey)
- Heat up your pan, then add the butter and oil
- Add the chicken and cook until done, not overdone, just a few minutes, stirring and checking regularly
- Stir in the parsley/garlic mixture and cook another 20 seconds
Notes
I doubled the recipe to serve four people and used my 12″ cast iron skillet. I heated the skillet for three or four minutes on a low medium flame, then added the oil and butter. When the butter was melted I added the chicken.
To make sure I didn’t overcook the chicken I cut it in half with my spatula to see if it was still pink inside. When it wasn’t I turned off the heat and added the parsley and garlic. The cast iron skillet holds the heat well, so I just used the residual heat to cook the parsley and garlic.
I served it with salad and pasta, for a very satisfying and easy meal.