Jacques Pepin Chicken with Garlic and Parsley
Jacques Pepin Chicken with Garlic and Parsley is a very flavorful and quick recipe for a dinner any day of the week. Secret ingredient makes this chicken super crispy and irresistible.
Jacques Pepin Chicken with Garlic and Parsley is a very flavorful and quick recipe for a dinner any day of the week. Secret ingredient makes this chicken super crispy and irresistible.
- Carbohydrate 5.97137583332974 g
- Cholesterol 15.2515624871071 mg
- Fat 12.5805747868027 g
- Fiber 0.213145837058624 g
- Protein 0.868240624949028 g
- Saturated Fat 4.58814853858628 g
- Serving Size 1 1 Serving (22g)
- Sodium 1.07522916600703 mg
- Sugar 5.75822999627111 g
- Trans Fat 0.610975416326175 g
- Calories 139 calories
Step-by-step
- Cut the chicken in the cubes and dry with paper towel;
- Place the chicken in a bowl and season with salt and pepper;
- Add Wondra flour and toss well;
- Heat the 12 inch non stick skillet until hot but not smoky;
- Add chicken cubes and cook in one layer, turning occasionally for about 3 1/2 minutes;
- In a separat bowl combine garlics and parsley;
- Add butter and parsley/garlic mixture to the pan and cook for one minute shaking the skillet to coat the chicken;
- Serve immediately (within 15 minutes) with lemon wedge for each serving.
Adding the butter and garlic-parsley mixture exactly one minute before finishing prevents the minced alliums from scorching and turning bitter in the hot pan. Cubing three boneless, skinless breasts into uniform one-to-one-and-a-half-inch pieces ensures even browning across all surfaces during the three-and-a-half-minute sear. Thoroughly drying those pieces with paper towels beforehand remains the single technique that determines success or failure; surface moisture creates steam that prevents the protein from developing a proper crust. Utilizing two tablespoons of Wondra flour—a pre-cooked, finely milled wheat flour—allows for rapid, clump-free dusting without the pasty mouthfeel of standard all-purpose flour. Cooks managing gluten intolerances can substitute an equal measure of fine rice flour with comparable browning results. Maintaining a hot twelve-inch nonstick skillet without letting the extra virgin olive oil reach its smoke point demands careful heat regulation over medium-high burner settings. Serving the dish immediately within a fifteen-minute window preserves the crisp exterior before moisture softens the crust. Fresh lemon wedges provide necessary acidity to cut through the richness of the unsalted butter and olive oil emulsion coating the meat.
