This garlic and parsley chicken is a fabulous recipe adapted from Jacques Pepin. I like to dredge the cutlets in cornstarch rather than flour. It helps to give them a crispier coating! It also keeps this dish gluten free for those looking for a fabulous gluten free meal. Feel free to omit the mushrooms if they are not your thing!
The chicken above was prepared without the mushrooms for those who do not love mushrooms! If you wanted to make more of a “sauce” to serve over pasta, you could add some chicken broth at the end and let it cook down a few minutes mmmmmm!
- 1½ lbs chicken cutlets, sliced thin and trimmed
- 1 cup cornstarch in a ziploc bag
- 1 small box fresh sliced mushrooms
- olive oil for sauteeing (a few tablespoons)
- 2 T. butter
- Large handful of parsley, chopped
- 8 garlic cloves, chopped
- Dredge chicken in the cornstarch, shake off excess and fry in oil until golden on both sides. May need to do this in batches.
- Season with salt and pepper.
- Remove to a plate.
- Add mushrooms and cook until golden. (add drop more oil if needed)
- Return chicken to pan.
- Add butter and let melt.
- As it melts add the parsley and garlic to pan and coat the chicken.