"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Petti di pollo senese: Sauteed Chicked Breast Fillets with Lemon and Parsely Recipe

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This recipe for Petti di pollo senese: Sauteed Chicked Breast Fillets with Lemon and Parsely, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Gregory
Added: Tuesday, September 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
5 tablespoons butter
3 whole chicken breasts, filleted
Juice of one lemon
3 tablespoons chopped parsley
1 lemon, thinly sliced
Salt to taste
Freshly ground pepper, about 4 twists of the mill

Directions:
Directions:
1.) Heat the oil and 3 tablespoons of the butter in a skillet over
medium-high heat. When the butter foam begins to subside,
saute the chicken fillets on both sides very briefly (they will be
cooked in two minutes at most.)
2.) Remove the fillets to a warm platter and add salt and
pepper.
3.) Add the lemon juice to the skillet and turn on the heat to
medium. Loosen all the cooking residue from the bottom of the
pan, adding 1 to 2 tablespoons of water if necessary. Add the
parsley and the remaining 2 tablespoons butter to the cooking
juices. Stir three or four times. Lower the heat to a minimum
and add the cooked chicken fillets, turning them over quickly
in the sauce once or twice.
4.) Transfer the fillets to a warm serving platter and pour the
cooking juices from the skillet over them. Serve garnished
with lemon slices.

 

 

 

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