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| Picture from thibeaultstable Image Credit Ann |
Chicken
Breasts with Garlic and Parsley
“You need to
cook it long enough on each side to get a nice golden brown color.” Ann
Ingredients:
3 boneless,
skinless chicken breast halves, cut into 1- to 1-1/2 inch cubes
¼ cup
all-purpose flour mixed with ¼ cup cornstarch
½ teaspoon
salt
½ 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
Preparation:
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 color.
Add the parsley and the chicken.
Toss to
coat.
Serve with
lemon wedges.
Serve: 3.
Enjoy this awesome recipe and many more visiting thibeaultstable
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