Home / Recipe / Chicken fillets with Lemon and Parsley
7 September, 2015

Chicken fillets with Lemon and Parsley

Posted in : Gluten Free, Main Course, Quick and Easy on by : poppop

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.

Quick and Easy Sautéed Chicken fillets with Lemon and Parsley poppopcooks.com

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.

Quick and Easy Sautéed Chicken fillets with Lemon and Parsley poppopcooks.com

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.

Quick and Easy Sautéed Chicken fillets with Lemon and Parsley poppopcooks.com

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 .

d Chicken fillets with Lemon and Parsley poppopcooks.com

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.

Print Recipe
Chicken fillets with Lemon and Parsley BigOven - Save recipe or add to grocery list Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. You can find the original of this recipe 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.
  2. 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.
  3. 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 .
  4. 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.
    d Chicken fillets with Lemon and Parsley poppopcooks.com
Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

R U HUMAN? * Time limit is exhausted. Please reload CAPTCHA.