Recipe by PinnyLane
This a great Jacque Pepin recipe. My DH told me he can have it every day. I cut down on the butter to 1 TBS and it was still very good. Make sure that you dry the chicken breast cubes well with paper towels before you season them and don't dredge them in the flour until just before sautéing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.
Top Review by Dandy Sandy
I had a huge bunch of leftover parsley that I had no idea what to do with so I looked on Recipezaar and found this recipe. All I can say is, "Yummy! Yummy! Yummy!" I didn't measure exactly so I may have used a bit more garlic and salt than called for. I made extra parsely mixture and mixed it with spaghetti noodles on the side. Delicious! Thanks!
- 3 boneless skinless chicken breasts
- 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 See How It's Made
- Cut chicken into into 1 to 1 1/2 in cubes.
- Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl.
- Heat the oil in a 12-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.
- 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.