This recipe has been on my “must make list” for quite a while. Two years in fact. The recipe was shared on All That Splatters by my friend Lori and she was introduced to the recipe by another friend Linda of How to Cook A Wolf.
I was reminded of this recipe again recently when it showed up on Liz’s blog That Skinny Chick Can Bake.
Chicken Breasts with Garlic and Parsley
Source: Adapted slightly from All That Splatters/How to Cook a Wolf
3 boneless, skinless chicken breasts cut into 1- to 1-1/2 inch cubes
1/4 cup all-purpose flour mixed
with 1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons good olive oil
1 tablespoon chopped garlic
3 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
1 lemon, quartered
Dry the chicken cubes with paper towels and toss them with the flour and cornstarch seasoned with salt, and pepper. Heat the oil in a 12-inch skillet over high heat until very hot but not smoking, add half the cubed chicken, and cook , turning occasionally, for about 5 or 7 minutes or until golden brown.
Remove from the pan and place in a low oven to keep warm. Cook the remaining chicken. When the last batch of chicken is cooked, drain off most of the oil. Add the butter and the garlic to the pan. Cook for one minute stirring so that the garlic doesn’t colour. Add the parsley and the chicken and toss to coat. Serve with rice, noodles or potatoes. Serve with lemon wedges.
Original Source: Jacques Pepin: Fast Food My Way