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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
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
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
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.
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