Chicken Breast w Garlic & Parsley Jacques Pepin

By mariannefeldman

https://www.thekitchn.com/recipe-jacques-pepins-garlic-chicken-breasts-with-garlic-and-parsley-243361?utm_source=facebook&utm_medium=social&utm_campaign=managed&utm_content=video&fbclid=IwAR30rtbP3hoAYrlK82f4yHKkiMO0kJADu-2WzvSFdJOeB1wiePoXITf7kPE

Ingredients

• 3 boneless, skinless chicken breast halves (about 7 ounces each), cut into 1- to 1 1/2-inch cubes
• 2 tablespoons Wondra flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 3 tablespoons chopped fresh parsley leaves
• 2 tablespoons unsalted butter
• 1 medium lemon, quartered

Details

Adapted from thekitchn.com

Preparation

Step 1

INSTRUCTIONS
Dry the chicken cubes with paper towels and place in a medium bowl. Add the flour, salt, and pepper and toss to combine. Heat the oil in a 12-inch skillet (preferably nonstick) over high heat until very hot but not smoking. Add the chicken cubes and cook in one layer, turning occasionally, until cooked through, about 3 1/2 minutes. Meanwhile, combine the garlic and parsley in a small bowl.
Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
To serve, divide among four plates, add a wedge of lemon to each plate, and serve within 15 minutes.
RECIPE NOTES
Wondra flour substitute: All-purpose flour can be substituted for the Wondra flour.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.