7 September, 2015
Chicken fillets with Lemon and Parsley
You can find the original of this Chicken fillets with Lemon and Parsley in Essentials of Italian Cooking by Marcella Hazan. Some of the recipes in the book seem just too simple and easy to be true and this sure is one of them. But, again, it turned out to be very very good. Fast and easy to make and the quickly finished product was great. It’s fastest if you do it with thin fillets of breast, but you could do it with tenders or boneless skinless thighs pounded thin in plastic wrap or a plastic bag from the grocery store. Or, ask the butcher guy to fillet some breasts for you. Some stores have “thinly sliced boneless skinless chicken breasts” that would be ready to go with.
Put a skillet on at medium high and add a dash or 2 of olive oil and 2 tbsp. of butter. When the butter stops foaming put the chicken in the pan and cook just a half a minute on each side. If your fillets are thicker than the ones shown in the pic give them a little more time but no more than a minute a side. Remove the fillets to a plate that will catch the drippings and very lightly sprinkle with salt and pepper.
Add the lemon juice to the skillet and let it simmer for about 20 seconds as you scrape the cooking residue from the bottom of the pan with a wooden spoon so it will join the lemon and butter. Add the chopped parsley and the remaining tbsp. of butter. Stir it briskly for 4 or 5 seconds.
Then turn the heat down low and put the chicken and the drippings in the pan. Turn them over a few times for a minute or so as they get a bath in the sauce and heat back up .
Serve it up on a warm plate, maybe with a thin slice of lemon as a garnish and some chilled Pinot Grigio and some of your homemade bread to dip in that real good sauce.