Supremes of Chicken in Persillade

Boneless chicken breasts sauteed fast over high heat and tossed in a bright garlic-parsley-scallion persillade.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 garlic cloves, finely chopped
• 3 scallions, finely chopped
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice

Directions

1. Season the chicken breasts on both sides with the salt and pepper.
2. Heat the oil and butter in a large skillet over high heat until hot. Add the chicken and saute for about 3 minutes per side, until browned and just cooked through (no more than 6 minutes total).
3. Meanwhile, combine the garlic, scallions, and parsley to make the persillade.
4. Reduce the heat to low, scatter the persillade over the chicken, and toss for about 1 minute until fragrant.
5. Finish with the lemon juice, spoon the pan juices over the chicken, and serve immediately.

Notes

Adapted from Jacques Pepin’s chicken suprêmes in persillade, his classic Provencal garlic-parsley finish.