An updated recipe from the archives, new instructions, re-tested and a new picture. Enjoy!
If you are looking for a simple way to dress up that everyday chicken breast, try this simple lemon and parsley pan-sauce. This recipe was adapted from one of my favorite cookbooks of all time: The Classic Italian Cookbook by Marcella Hazan.
She actually slices the chicken breasts into pieces and sautes them, rather than whole, but I like the presentation of a full sliced breast better. Of course, it does cook faster that way, so do as you wish.
Italian Lemon Parsley Chicken
(serves 2)
Adapted from The Classic Italian CookbookHeat a medium skillet to medium high heat. Sprinkle the chicken breasts on both sides with salt and pepper. Add the oil to the skillet and swirl to coat the skillet.Add chicken and saute on both sides until browned and cooked through (internal temperature of at least 165F). Remove to a plate and lightly cover.
Add the butter to the skillet, and whisk in the stock and the freshly chopped parsley. Whisk in the lemon juice. Simmering for 3 minutes, whisking regularly. Taste, and season if necessary. Spoon sauce of chicken to serve.
{ 4 comments… read them below or add one }
Sounds interesting and worth trying. However, based on some recent endeavors with pork tenderloin medallions with sauce, I’m reluctant to believe that a tablespoon of butter, stock, and lemon juice will provide enough sauce to suit our tastes here. I found with the medallions that tripling the quantities gave enough sauce to coat (lightly) the meat. For this lemon chicken recipe, I think I will start with 3 times the listed quantities. If, heaven forbid, I end up with too much sauce (gasp), I can put the extra on toast for breakfast the next day.
You are right that this recipe doesn’t make much sauce. You get a spoonful or two per breast. If you do want to make more, I wouldn’t increase the butter at the same rate as the rest or it will be greasy. Good luck!
What is the side dish on the plate? Quinoa? It looks delicious.
Ahh that is my cheesy broccoli cheddar quinoa. Recipe coming tomorrow.