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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken Persillade
Mary Bergfeld Eugene, OR
Ingredients:
4 boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Rosemary Aioli: recipe follows
Persillade: recipe follows
2 tablespoons olive oil, divided
curly parsley
lemon slices
Directions:
Place each chicken breast half between 2 sheets plastic wrap and pound to 1/4 inch thickness. Sprinkle chicken with salt and pepper and coat liberally with Rosemary Aioli. Place Persillade in flat dish and add chicken; dredge to coat thoroughly. In large nonstick skillet, place 1 tablespoon of the olive oil over medium high heat. Add half of the chicken and cook about 3 minutes per side, or until golden. Remove chicken from pan and cover to keep warm. Repeat procedure with remaining olive oil and chicken. Arrange chicken on serving platter and garnish with parsley and lemon slices. Makes 4 servings.
Rosemary Aioli: In small bowl, mix together 1/4 cup mayonnaise, 1/4 cup Dijon mustard, 1/2 teaspoon finely minced garlic, 1 teaspoon minced fresh rosemary, 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Persillade: In small bowl, mix together 1 cup panko, 1/2 cup chopped fresh parsley, 1 1/2 teaspoons finely minced garlic and 2 tablespoons olive oil. |
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