Thursday, April 29, 2010

Charlene's Kitchen in Philadelphia: Chicken with Garlic and Parsley

It's no secret that I have a culinary crush on Jacques Pépin. I first saw Jacques on the PBS series "Fast Food My Way" (2004) and since then his recipes, techniques, and philosophy of cooking have influenced my meal times. He emphasizes that preparing food, especially for guests, doesn't have to be stressful or time consuming, and that sharing meals should be enjoyable.

His recipes from the show and companion cookbook use mostly basic ingredients and have a reasonable number of steps. He takes everyday ingredients and turns them into a delicious, easy meal. For example, chicken stock, bread, Gruyère cheese, and freshly ground pepper can be made into a satisfying soup in five minutes. He also presents traditional and seemingly complicated dishes, like bouillabaisse, as meals that can be prepared simply by home cooks.

I love how simple and tasty Jacques' recipes are. I've come to rely on Fast Food My Way for many of my weeknight dishes and I highly recommend the cookbook. Below is one of my favorite recipes for chicken, garlic, and parsley that I make regularly. It's so simple I'm almost embarrassed to be posting it with A Kitchen In Brooklyn's other recipes!

As Jacques would say in his adorable French accent, with a smile on his face and a glass of wine in his hand, "Happy Cooking!"

Chicken Breasts with Garlic and Parsley
serves 4

From Fast Food My Way by Jacques Pépin
(Boston: Houghton Mifflin, 2004)

Helpful tips from Jacques: use Wondra flour preferably, and toss the chicken in the flour just before adding to pan (otherwise it will get soggy)

3 boneless, skinless chicken breast halves (each about 7 oz.) cut into 1- to 1 1/2-in. cubes
2 Tbs. Wondra flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. olive oil
1 Tbs. chopped garlic
3 Tbs. chopped fresh parsley
2 Tbs. unsalted butter
1 lemon, quartered

  • Combine flour, salt, and pepper in bowl.
  • Dry chicken cubes and toss in flour.
  • Add to very hot, but not smoking, 12-in skillet over high heat. Cook in one layer, turning occasionally, for about 3 1/2 minutes.
  • Meanwhile, combine garlic and parsley in a small bowl.
  • Add the butter and garlic and parsley mixture to pan and sauté for one more minute, shaking the skillet to evenly coat the chicken.
Serve with lemon wedges.

1 comment:

  1. OH, I love Jacques, too! Nice recipe and kudos on using Wondra. I love that stuff :)



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