Sautéed Fillets of Breast of Chicken with Lemon and Parsley, Siena Style
Wow, with all the negativity surrounding the lowly chicken breast, I am a little afraid to make my post today. As you can tell, the chicken breast is the star of the dish I have to post about, and unlike others, I happen to appreciate the ability of this unassuming piece of meat to take on the flavors that surround it. Granted it is easy to overcook, and if enough care is not used, it can taste bland. However, if all recipes using it were as good as this one, then no one would hate the lowly breast again.
This recipe is simple, chicken breasts have the tenderloin removed and then the rest of the breast sliced in half horizontally. The breasts are then cooked in a mixture of oil and butter until they are done, but not brown. They are then removed from the skillet and lemon juice added. The brown bits were scraped up and then parsley added. The breasts are put back into the skillet and turned a few times to soak up the wonderful sauce.
The chicken came out with a light and fresh flavor. I truly enjoyed it without reservation.
Now, on a lighter note, my husband Michael came home with a gift for me yesterday. It was so cute, I felt like I had to share it with you all.
He said that in all of his years selling olives that he had never come across one that looked like this. I hope you all enjoyed it too.
I agree Beth–if the poor chicken breast is treated with respect and care, it too can shine. This looks lovely!
I used to cook breast this way long before I ever taught cooking. It was the only way Victor ate chicken and we used to have it regularly. Even I liked the breast handled this way, it is fragrant and juicy. I taught it subsequently in classes beyond counting. My Victor, unfortunately, decided at some point that he had had enough chicken for a lifetime, and that was the end of chicken Siena style at home.
Beth, I agree with you, it is enjoyable without reservation, and I regret if I made too much fuss about the poor breast. I didn’t mean to be polemical, yet when my wonderful Southern cook transformed one of the chicken recipes I am proudest of, and as good a recipe for whole grilled chicken as exists, into grilled breasts, I could not suppress my exasperation. I’d love to know, however, what batter Sandi uses for her fried green tomatoes.
Great job Beth and what a beautiful platter upon which you presented this dish!
I love this recipe for it’s simplicity, ease and taste. It is also easy to scale the recipe up or down, depending upon how many people you are feeding.
Looks yummy, Beth.
Love the heart shaped red cerinola! The bright green cerinola from Puglia is my favorite olive. I buy them from Michael all the time.
What a sweet gift from your husband. Thanks for sharing with us!
‘I’d love to know, however, what batter Sandi uses for her fried green tomatoes.’
Good luck! I had to beg her for three years before she’d share the recipe with me. LOL
Great job Beth! Yet another recipe that I want to try.
‘I’d love to know, however, what batter Sandi uses for her fried green tomatoes.’
Good luck! I had to beg her for three years before she’d share the recipe with me. LOL
WAIT…
Does this mean those cute little boxes of Whistle Stop Cafe fried green tomato batter mix are frauds? Does Sandi not use her own product? OH MY!! :evil grin:
I can see that I am late to this party~~ a WhistleStop Festival!
When I fry green tomatoes…I use 3parts flour and 1part cornmeal, and of course, lots of salt and pepper. I have also used Fannie Flagg’s recipe, which calls for buttermilk. The batter mix in a box makes it simple and perfect every time.
I know how you can get you some!
Marcella~ you will be pleased to know we are firing up the grill this weekend to cook our chicken the Marcella way. 2 jobs and a weeknight… I was glad to be able to meet the deadline with my not to be mentioned chicken parts.
~Sandi