chicken and parsley

June 8, 2013 § 25 Comments

A new look for COTTAGE GROVE HOUSE!  I have been wanting to make a theme change and spring seems like the perfect time to do it.  I do prefer this theme…

Finally, a complete herb garden is growing out back!  When we moved into the Cottage Grove House I was delighted a small herb garden was established with mature thyme, rosemary, mint and chives.   Then it occurred to me one day while at the market purchasing basil, cilantro and parsley, I needed to expand my garden!   Here we are four years later and I have succeeded. We have nine herbs living happily ever after in my garden.  I chose herbs we use regularly and I am learning how to take cuttings from the plants to help promote growth.  So far they are producing and thriving.  We built these little boxes and strategically placed them here and there in close proximity to the kitchen door.

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thyme, sage and chives

Chicken and parsley

Originally I was going to make this chicken with chives.  I chopped parsley for the boiled baby potatoes and chives for the chicken.  Then I accidentally tossed all of the parsley into the chicken pan!  I stood there a minute looking at it wondering how I could so quickly change the outcome of my plan by one simple movement.  In the end it didn’t matter.  The chicken was delicious and you really can not mess up simple boiled potatoes, right?  So if you would like to try this chicken with chives instead of parsley let me know how it turned out!

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I n g r e d i e n t s

  • 4 large boneless chicken cutlets
  • salt and pepper
  • 1/4 cup olive oil
  • 2 tablespoon butter
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chicken broth
  • 2 tablespoon Dijon mustard
  • 1/2 cup parsley

M e t h o d

I have been purchasing cutlets form the market.  They are thin sliced breasts without skin.  If you are using whole chicken breasts, place them one at a time between two sheets of wax paper or plastic wrap and lightly pound with a mallet until 1/4 inch thick.  Sprinkle with salt and pepper.  Heat the oil and butter in a large sauté pan.  Add the chicken breasts arranging them in one layer.  Cook over medium high heat, turning once until the centers are cooked, but still moist, no more than 8 minutes.  Transfer the breasts to a serving platter and keep warm.

Add the remaining ingredients to the pan and stir to mix.  Cook over medium heat for 1 minute, until the mixture starts to bubble and thicken a little.  Pour over the breasts and serve right away.

Serves 4.

buon appetite.

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