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Ingredients

Adjust Servings:
Fillets of 2 chickens
1 tbsp vegetable oil
45 g butter
2-3 tbsp lemon juice (approx. ½ lemon)
½ bundle parsley, finely chopped
Salt
Freshly ground black pepper
Tender Chicken Fillets with Lemon and Parsley

Tender Chicken Fillets with Lemon and Parsley

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 15
  • Serves 3
  • Medium

Ingredients

  • Fillets of 2 chickens

  • 1 tbsp vegetable oil

  • 45 g butter

  • 2-3 tbsp lemon juice (approx. ½ lemon)

  • ½ bundle parsley, finely chopped

  • Salt

  • Freshly ground black pepper

Directions

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Yesterday I cooked chicken fillets using a new recipe which I found in an Italian cookbook of Marcella Hazan – and it turned out extremely delicious! And easy and quick as well. A super variant for family dinner!

Chicken fillets with lemon and parsley are of golden color, not very browned. Naturally, parsley gets darker in the sauce, so you may use fresh parsley to sprinkle with on top.

According to this recipe, meat is extremely tender and perfectly complemented with a sour lemon sauce.

Cook for 15 min.

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Steps

1
Done

A fillet consists of two easily divided parts – a long thin piece (which we are going to fry) and a big piece, the main fillet part. If you fry the whole fillet, a thin piece will overdry, while a bigger one will be cooking through. That is why you should cut each fillet lengthwise to get 2 equally thick (about 1 cm) pieces, you may also cut a thin piece crosswise to get equally thick palm-size pieces.

2
Done

Use a steel pan instead of a non-stick one, if possible.

Preheat the pan over medium/almost high heat, add 1 tbsp oil and 30 g butter. Then add the fillets and fry until slightly golden on both sides (approx. 2-3 min for each side). Here you should adjust the heat so that oil won’t burn, but get slightly brown, and the fillets fry quickly enough.

3
Done

Transfer the fillets in a separate bowl. Sprinkle with salt and freshly ground black pepper. Cover with foil, make a hole in it so that the fillets won’t chill too quickly.

4
Done

Now what remain in the pan is oil and chicken juices. Reduce heat to medium. Add 2 tbsp water and scrape off the chicken leftovers so that they “float” in the sauce (it is important for taste). Add 15 g butter, lemon juice, parsley and some sugar. Mix everything together for a few times, and cook for about 1 min.

5
Done

Transfer the chicken fillets with juices back to the pan with the sauce. Turn them over for a few times so that they are fully covered with the sauce.

How to serve:

Arrange the fillets in a serving plate, pour the sauce on top and sprinkle with fresh parsley to garnish.

How to keep:

Best tastes immediately served. Can be kept during 1 day as lemon juice contained in the sauce makes meat tough.

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