Jacques Pépin’s Garlic Chicken Breasts

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Some people have called these chicken nuggets for adults. Well, there is nothing wrong with that in our opinion. These are delicious and easy to make!

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 30minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]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

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]

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.

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