Persillade is the mixture of parsley and garlic and is added at the last minute to meat, fish or vegetables. This chicken dish, originally made using frog legs, is quick, simple and delicious.
Chef's notes
Chicken breast is known for its tenderness, and the trick is to cook it through but not to overcook it. It should be tender and juicy. Don’t toss the chicken in flour in advance, as the flour will get gooey.
Steps
1
Preparing the chicken
Ingredients
1 large boneless skinless chicken breast, 8 to 10 ounces
Kosher salt
Freshly ground black pepper
2 tablespoons all-purpose flour
Cut the chicken into 1-inch cubes. Sprinkle with salt and pepper and toss with enough flour to lightly coat each piece.
2
Making the persillade
Ingredients
1 ½ tablespoons olive oil
1 ½ tablespoons unsalted butter
2 to 3 garlic cloves
¼ cup flat-leaf parsley leaves
2 tablespoons chopped chives
Heat the oil and butter in a medium (8-to-9-inch) skillet over high heat. Shake off any excess flour from the chicken and add it, in a single layer, to the pan. Sauté, turning, until it begins to brown, about 3 minutes on each side.
While the chicken browns, smash the garlic cloves and coarsely chop. Coarsely chop the parsley and then bring them together on the cutting board, continuing to chop and combine. Add to the chicken along with the chives. Toss to combine for about 30 seconds.
