Sautéed Chicken Breasts with Lemon and Parsley
1 tablespoon extra-virgin olive oil
4 tablespoons butter
6 chicken breast halves, skin and bones removed
Salt and black pepper
Juice of 1 lemon
1/4 cup finely chopped Italian parsley
1 lemon, thinly sliced for garnish
1. Over medium high heat, melt 3 tablespoons butter, and the oil, in a large skillet over medium high heat. Cook the chicken seasoning with salt and pepper.
2. Add the lemon juice to the skillet, and bring to a boil. Scrape up any browned bits in the bottom of the pan.
3. Add the chopped parsley and the remaining tablespoon of butter, stir rapidly for 4 or 5 seconds, then turn the heat down to low and turn the fillets in the pan juices 2 or 3 times, then transfer, together with the juices, to a warm platter. Garnish with the thin slices of lemon and serve at once.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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