CHICKEN BREASTS WITH GARLIC AND PARSLEY
3 boneless chicken breasts, cubed
2 tablespoons Carbalose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
1 tablespoon garlic, minced
3 tablespoons fresh parsley, chopped
2 tablespoons butter
Pat the chicken dry with paper towels and toss with the flour, salt and pepper. Heat the oil in a large skillet over high heat. Cook the chicken 3 1/2 minutes, turning occasionally. Add the garlic, parsley and butter. Sauté 1 minute and stir to coat the chicken with the pan sauce.
Makes 4 servings
Can be frozen
Per Serving: 223 Calories; 14g Fat; 22g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carbs
I got this recipe from Jacques Pépin's TV show on PBS. He made it look so easy and it was. The flavor is nice, but I would do a couple things differently next time. I used olive oil and I think the flavor is too strong so I'll use regular oil next time. I also cooked my chicken 1 minute longer than the recipe stated because it didn't look like it was getting done. I shouldn't have done that because it ended up slightly overcooked. That last minute of cooking with the butter is enough to finish the cooking. I think what might be nicer than chunks of chicken would be to flatten the breasts and divide each into two cutlets. It would cook more quickly and evenly and come out more tender. By the way, the Carbalose flour coating does make this brown better than plain chicken would have, but you could omit it if you don't have any flour.