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Chicken Persillade

Prep Time 15 minutes
Cook Time 5 minutes
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.