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.
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!
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.
I can’t ever have enough parsley. I keep making the pot bigger and bigger. chicken looks delicious.
Thank you jovina! The parsley does seem to grow faster than the grass! :)
I LOVE parsley, and love your chicken dish. Your herb garden is fantastic, I bought some herbs that are still sitting in their little black plastic pots, (my bad), have to go get some soil to plant them. I love your recipes.
Damn i love the photograph!
i love to add some grounded celery seed or parsley seed too to the dish
sound like a great addition! I agree.
Would prefer the chives with the potatoes and parsley with the chicken! Or is that me being awkward?
It’s so good having fresh herbs. Rosemary is especially good for autumn and winter for flavouring tomato sauces. Used to grow loads of them when I had access to a garden in London.
Ha! I think when it really comes down to it, doesn’t matter so much where the herbs go, when it comes to potatoes and chicken…I do appreciate the herbs outback, one less item to purchase at the market and I do use them daily.
A very lovely new theme! congrats! and also, what a pretty herb garden you have! I’m envious – with 9 herbs you could make so many dishes taste amazing! Happy weekend dear!
thank you so much! Hope your weekend is going well!
The chicken looks scrumptious.
Congragulations with the new theme ! Lovely sauce, I would love to take some bread and dip it in the leftover sauce ;-)
Or pour it over the potatoes! :)
Happily ever after indeed! :) You’ve got yourself a charming herb garden there. So nice! The potatoes look succulent by the way I kind of want to guzzle them up.
Aw..thank you. I have put so much into the herbs this year. The climate here is perfect for herbs so it is quite a confidence booster as a gardener. Now, tomatoes…a different story altogether!
I use a lot of parsley and your chicken looks fantastic to me. Your expanding herb garden looks good, too. It’s always nice to put food on your table that came from your garden.
It so true. Sometimes I build my recipe around a specific herb. Thank you. :)
the boys planted herbs in the porch boxes for mom’s day- one of them is chives- so I’ll give your original plan a whirl this week!
Yes! Chives with chicken. Let me know! :)
Looks delicious! I really LOVE those planters! Hubby is a cabinetmaker and I will add these oh my, or rather HIS, “to build” list. Love the new theme, but am missing that pretty little photo you had up there…
Hey! My cabinetmaker hubby has a “to build” list a mile long! He’s also a carpenter and he used some leftover scraps of tiger wood (from our deck) for the planter boxes. Glad you like them and I hope you get some too!
Beautiful! Both the herb garden and the dish!
I love this chicken dish. Sounds simple and delicious. I’m always looking for new ways to cook chicken and this sounds perfect. Love the new look!
Thank you so much Anne. What a kind comment. :)
What a happy accident with the parsley! I wish mine would grow fast so I could accidentally throw them into my chicken dish! Yours must be delicious. I don’t think you can go wrong with parsley either.
I agree. Doesn’t really matter what herb goes where. Even the chives in the potatoes. What better flavors could we expect. Your steamed muffin post is brilliant! What else have you been cooking and photographing lately?