Sautéed Chicken Breast Fillets with Lemon and Parsley
A classic dish from Marcella Hazan featuring lightly sautéed chicken breast fillets finished with fresh lemon juice and parsley for a bright, balanced flavor.
Ingredients
- 1 tbsp vegetable oil
- 5 tbsp butter
- 3 boneless, skinless chicken breasts, filleted
- 1 lemon and its zest
- 2 tbsp Italian parsley
- salt and pepper
Instructions
- Heat the oil and 3 tbsp of butter in a skillet over medium-high heat.
- When the butter foam subsides, place the filleted chicken breasts in the pan. Do not overcrowd them in the pan.
- Cook for 30 seconds to 1 minute, then flip and cook for another 30 seconds to 1 minute. Set them aside on a warm platter and add salt and pepper.
- Lower the heat to medium and, in the same skillet, add the lemon juice and zest and let it simmer for 15-20 seconds, while scraping the pan to loosen the fond from the pan.
- Add the remaining butter, stirring to incorporate.
- Place the fillets back in the skillet and turn them over in the sauce 2-3 times.
- Turn off the heat and add the parsley. Turn the chicken 2 more times.
- Immediately transfer the fillets and juices to a serving platter. Garnish with additional parsley and thin slices of lemon. Serve immediately.
Add 1-2 tbsp of water if needed.