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.
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