Recipe: CHICKEN BREASTS WITH GARLIC AND PARSLEY

Feeding the Family

Recipes

Published on Tuesday, 12 May 2015 11:00

Last Updated on 09 May 2015

Monica Costa

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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

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.

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.]