Recipe: CHICKEN BREASTS WITH GARLIC AND PARSLEY

This yummy recipe for Chicken breasts with garlic and parsley is extracted from Kids Cook French by Claudine Pepin, page 30, published by Quarry Books (£12.99), which is a great book that teaches you not just great recipe to feed the family but also some French in the process.

SERVES 4

INGREDIENTS:

3 boneless, skinless chicken breast halves (each about 7 ounces [198 g]), cut into 1 to 1 ½ -inch (2.5 to 3.5 cm) cubes

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 to 4 tablespoons (23 to 31 g) instant flour, such as Wondra, divided

2 ½ tablespoons (40 ml) canola oil

1 tablespoon (10 g) chopped garlic

3 tablespoons (12 g) chopped parsley

½ tablespoon (7 g) softened unsalted butter

1 lemon, quartered

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A mixture of garlic and parsley called persillade, used to finish a dish, is considered very traditional in France. And it is, of course, a classic way to serve frog’s legs. In this recipe, we are using it to finish chicken breasts that are cubed, dredged in Wondra flour, and sautéed.

Kids cook French book collage

PREPARATION:

Cut the chicken into cubes and pat dry with paper towels. Season with salt and pepper. To cut the chicken breasts, I cut long strips and then make cubes. Be sure to pat the chicken dry before applying the salt, pepper, and flour—it will sauté much better— and use a large, 12-inch (30 cm) nonstick skillet so the pieces can be in 1 layer in the pan.

Place the seasoned chicken on a tray or large plate that has 2 tablespoons (16 g) of the Wondra flour sprinkled on it, then sprinkle the remaining flour on top of the chicken and shake the tray a bit to get the sides. Wondra is a “cooked” flour; it is very fine, so it does not get gummy when used to sauté. I use it on fish as well.

Heat the oil in a 12-inch (30 cm) nonstick skillet until very hot but not smoking, add the chicken cubes, and cook in one layer, turning occasionally, for about 3 ½ minutes.

Combine the garlic, parsley, and butter in a small bowl to make a persillade. Add the persillade to the skillet and sauté for another minute, shaking the pan occasionally to coat the chicken with the mixture.

To serve, divide among 4 plates, add a wedge of lemon to each plate, and serve within the next 10 minutes.

[If you can’t find Wondra, or another cooked or instant flour, regular flour will work—just be sure to lightly coat the chicken.]

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