Buttered Chicken w/Parsley
October 06, 2009
Jacques Pepin rescued my defrosted chicken breast from normality and blandness, making each morsel practically holy. Take a chicken breast, he says, and cut it into cubes. Dry the chicken and then toss in 2 tbsp of flour, with s&p to taste. Toss into a hot pan with 2 tbsp of olive oil. When browned on each side, add 2 tbsp of butter, 2 crushed garlic cloves, and a handful of parsley (1 tbsp dry), and toss to coat. The result? Tastes like buttah baby, like buttah. He says its faux frog legs. Whatever it is, it is delicious.
