Yield: 4 servings
Time: 30 – 40 minutes
In the South of France, this recipe is known as Poulet à la Barthelasse, named after the island in the Rhône near Avignon. It’s one for garlic and parsley lovers.
Persillade is one of the favorite seasonings in many Provençal dishes. I have added olive oil and a bit of lemon juice to the original Provençal Persillade recipe. It makes it taste even better as it reduces the pungency of raw garlic.
Ingredients:
Chicken:
- 2 whole boneless chicken breasts, split in the middle and trimmed of all fat
- 2 Tbsp olive oil
- 2 Tbsp butter or margarine for frying
- 1/2 cup (120 ml) white wine
- salt and pepper
Persillade:
- 1 cup (30 g) flat-leaf parsley
- 4-6 garlic cloves
- salt and pepper to taste
- extra virgin olive oil
- white vinegar or lemon juice or to taste
- 2 whole boneless chicken breasts, split in the middle and trimmed of all fat
- 2 Tbsp olive oil
- 2 Tbsp butter or margarine for frying
- 1/2 cup (120 ml) white wine
- salt and pepper
- 1 cup (30 g) of flat Italian parsley
- 4-6 garlic cloves
- salt and pepper to taste
- extra virgin olive oil
- white vinegar or lemon juice or to taste
Preparation:
Prepare the Persillade first. Chop parsley and garlic finely. Mix them together. This can be done by hand or with an electric chopper. Add white vinegar or lemon juice over it and taste for salt and pepper. Add olive oil and mix it well until it forms a smooth paste. Set it aside until the chicken is ready. This sauce is only warmed up over the chicken, not cooked.
Season chicken breasts with salt and pepper lightly since the Persillade also contains salt and pepper. Warm olive oil and butter over medium-high heat until the butter is dissolved. Do not let it burn. Sauté chicken breast until the pieces are nicely browned on all sides about 10 minutes on each side. Add the wine, scraping the bottom of the pan with a wooden spoon until all brown bits are dissolved.
Before serving spoon the Persillade sauce over the chicken breasts.
