Jacques Pépin's Garlic Chicken Breasts with Garlic and Parsley

Name: Jacques Pépin's Garlic Chicken Breasts with Garlic and Parsley
Ingredients: 3 boneless, skinless chicken breast halves (about 7 ounces each), cut into 1- to 1 1/2-inch cubes; 2 tablespoons Wondra flour; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 tablespoon chopped garlic; 3 tablespoons chopped fresh parsley leaves; 2 tablespoons unsalted butter; 1 medium lemon, quartered

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Servings: 4

Cost: $7.56 /serving

Author : Hali Bey Ramdene

alcohol free butter easy

Jacques Pépin's Garlic Chicken Breasts with Garlic and Parsley

Ingredients

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3 boneless, skinless chicken breast halves (about 7 ounces each), cut into 1- to 1 1/2-inch cubes2 tablespoons Wondra flour1/2 teaspoon salt1/2 teaspoon freshly ground black pepper2 tablespoons olive oil1 tablespoon chopped garlic3 tablespoons chopped fresh parsley leaves2 tablespoons unsalted butter1 medium lemon, quartered

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Instructions

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Step 1

Dry the chicken cubes with paper towels and place in a medium bowl. Add the flour, salt, and pepper and toss to combine. Heat the oil in a 12-inch skillet (preferably nonstick) over high heat until very hot but not smoking. Add the chicken cubes and cook in one layer, turning occasionally, until cooked through, about 3 1/2 minutes. Meanwhile, combine the garlic and parsley in a small bowl.

Step 2

Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.

Step 3

To serve, divide among four plates, add a wedge of lemon to each plate, and serve within 15 minutes.