Easy Chicken Fillet Recipe with Parsley, Lemon and Butter
I found this Easy Chicken Fillet Recipe in one my favorite Italian cookbooks. “Essentials of Classic Italian Cooking” by Marcella Hazan. It is a basic Italian recipe in that it uses just a few ingredients and is done without much fuss. AND IT IS GOOD!
We have it pretty regularly for a fast but very nice weeknight dinner. In Marcella Hazan’s book there are quite a few that qualify for Quick and Easy Recipes for Busy People.
This one can be done with skinless boneless chicken breasts or thighs. The thighs take just a little bit longer to cook than the breasts but a little change once in a while is nice. Tonight we had it with thighs. Gammy prefers breasts so I owe her one. Again.
Today’s Quote
“The most indispensable ingredient of all good home cooking: love for those you are cooking for.”
Sophia Loren
Here is your Easy Chicken Fillet Recipe
Put a skillet on at medium high. Eyeball just enough olive oil to cover the bottom and half of the butter.
Salt and pepper one side of the chicken and lay the filets in the skillet with the seasoned side down. Salt and pepper the up side. Cook them about 3-5 minutes a side until the juices run clear and/or they read 165F on a meat thermometer.
Remove them to a dish that will catch the drippings.
Add the rest of the butter. Squeeze in the lemon juice and add the lemon rind and the parsley.
Reduce the heat to medium and stir it all together. Put the fillets and the drippings back into the skillet. Turn them over a few times and spoon the liquids on them a few times as they warm back up.
Then serve up your Easy Chicken Fillet Recipe with Parsley, Lemon and Butter. With the liquids from the skillet spooned on top.
You did great!
And here are ten more easy weeknight dinners
Easy Chicken Fillet Recipe with Parsley, Lemon and Butter
Ingredients
- olive oil
- 2 tbsp butter
- salt and pepper to taste
- 2 chicken fillets
- 2 tbsp chopped fresh parsley or 1 tbsp dried
- 1/2 lemon juiced
Instructions
- Put a skillet on at medium high. Add just enough olive oil to cover the bottom and half of the butter.Salt and pepper one side of the chicken fillets and lay the fillets in the skillet with the seasoned side down. Salt and pepper the up side. Cook them about 3-5 minutes a side until the juices run clear and/or they read 165F on a meat thermometer.
- Remove them to a dish that will catch the drippings.Add the rest of the butter. Squeeze in the lemon juice and add the lemon rind and the parsley.
- Reduce the heat to medium and stir it all together. Put the fillets and the drippings back into the skillet. Turn them over a few times and spoon the liquids on them a few times as they warm back up.
- Then serve up your Easy Chicken Fillet Recipe with Parsley, Lemon and Butter. With the liquids from the skillet spooned on top.
