Chicken Persillade
This dish is easy to make, quick, and super delicious, with tender and juicy chicken breast and a mix of parsley and garlic added at the end of cooking.
Serves 2
Ingredients
- 1 large boneless skinless chicken breast, 8 to 10 ounces
- Salt
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons unsalted butter
- 2 to 3 garlic cloves, smashed and chopped
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons chopped chives
Method
- Cut the chicken into 1 ¼-inch cubes. Sprinkle with salt and pepper and toss with enough flour to lightly coat each piece.
- Heat the oil and butter in a medium skillet over high heat. Shake off any excess flour from the chicken and add it, in a single layer, to the pan. Sauté, turning, until it begins to brown, about 3 minutes on each side.
- Combine the garlic, parsley, and chives and chop together to combine. When the chicken is cooked through, sprinkle over the chicken and cook, tossing, for about 30 seconds. Serve.
Notes
Persillade is a mix of parsley and garlic. It is added at the end of cooking to make meat, fish, or vegetables. This dish, which was first made with frog legs, is easy to make, quick, and super delicious.
Chicken breast is known for its tenderness, and the trick is to cook it through but not overcook it. It should be tender and juicy. Don’t toss the chicken in flour in advance, as the flour will get gooey!
