Chicken Breast Fillets with Lemon and Parsley Recipe



Chicken Breast Fillets with Lemon and Parsley Recipe

A tasty and easy recipe adapted from, "The Classic Italian Cookbook" by Marcella Hazan, the Queen of Italian cooking.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine American
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 4 people


  • 1 tablespoon vegetable oil
  • 5 tablespoons butter
  • 6 half chicken breasts Boneless, skinless fillets.
  • Salt to taste
  • Freshly ground pepper about 4 twists of the mill
  • Juice of one lemon
  • 3 tablespoons parsley chopped
  • 1 lemon thinly sliced


Slice the half chicken breast in half, lengthwise, so you will have two pieces. When all 6 are done, you will have 12 pieces, 2 pieces per person.

  • Heat the oil and 3 tablespoons of the butter in a skillet over medium-high heat. When the butter foam begins to subside, saute the chicken fillets on both sides very briefly. (They will be cooked in 2 minutes at most.)
  • Remove the fillets to a warm platter and add salt and pepper.
  • Add the lemon juice to the skillet and turn on the heat to medium. Deglaze the pan, adding 1 or 2 tablespoons of water if necessary. Add the parsley and the remaining 2 tablespoons butter to the cooking juices. Stir three or four times. Lower the heat to a minimum and add the cooked chicken fillets, turning them over quickly in the sauce once or twice.
  • Transfer the fillets to a warm serving platter and pour the cooking juices from the skillet over them. Serve garnished with lemon slices.

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