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Chicken with Garlic and Parsley




Source of Recipe


Jacques Pepin


List of Ingredients




3 boneless, skinless chicken breast halves, cut into 1-inch cubes
2 tablespoons 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



Recipe



Dry the chicken cubes with paper towels and toss them with 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 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 1 minute longer, shaking the skillet to coat the chicken.

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

Makes 4 servings.