Chicken with Garlic & Parsley
I must confess: dinner after work often consists of a bowl of Cheerios. So when my friend Linda of How To Cook a Wolf fame clued me in to this recipe of Jacques Pepin's, I had to try it. Few ingredients, few steps, and a delicious hot meal is on the table in less than 1/2 hour. How can you beat that? Thank you, Linda!
Chicken Breasts with Garlic and Parsley
3 boneless, skinless chicken breast halves (each about 7 ounces), cut into 1- to 1-1/2 inch cubes
1 tablespoon Wondra flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 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, salt, and pepper in a bowl. Heat the oil in a 12-inch skillet over high heat until very hot but not smoking, add the cubed chicken, 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 saute for 1 minute longer, shaking the skillet occasionally to coat the chicken.
To serve, divide among four plates, add a wedge of lemon to each plate, and serve within 15 minutes.
Source: Jacques Pepin Fast Food My Way, copyright 2004
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