Pepper And Parsley Chicken Breasts Recipe
These Pepper and Parsley Chicken Breasts are the best of spiced and herbed chicken dishes that I've tasted. Try this skillet chicken. I welcome you back here to share with me about how you enjoyed these Pepper and Parsley Chicken Breasts.
Ingredients
Parsley Buffer
2 tbsp (30 ml) butter
1 tbsp (15 ml) parsley
1 tsp (5 ml) lemon juice
1/2 tsp (2 ml) beef consomme
4 boned chicken breasts
6 oz (170 g) each
4 tsp (20 ml) black peppercorns, crushed
2 tsp (10 ml) coriander seeds, crushed
1 tbsp (15 ml) butter
2 tsp (10 ml) oil
Salt and pepper
Directions
– Prepare the parsley butter at least 1 hour ahead of time.
– Let the butter soften in a small bowl, add all the ingredients, then mix. Follow the instructions for preparing round pats of butter.
– Skin the chicken breasts and sprinkle them lightly with crushed peppercorns and coriander.
– Heat the oil and melt the butter in a skillet, add the chicken breasts, and cook over low heat.
– Arrange the chicken breasts on a serving dish, top them with a pat of parsley butter, and serve.
– Let the butter soften in a small bowl, add all the ingredients, then mix. Follow the instructions for preparing round pats of butter.
– Skin the chicken breasts and sprinkle them lightly with crushed peppercorns and coriander.
– Heat the oil and melt the butter in a skillet, add the chicken breasts, and cook over low heat.
– Arrange the chicken breasts on a serving dish, top them with a pat of parsley butter, and serve.
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