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Pepper And Parsley Chicken Breasts

the.instructor's picture
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.
  Parsley 15 Milliliter (1 Tablespoon)
  Lemon juice 1 Teaspoon (5 Milliliter)
  Beef consomm 1⁄2 Teaspoon (2 Milliliter)
  Boned chicken breasts 24 Ounce (4 Pieces, 6 Ounce / 170 Gram Each)
  Black peppercorns 4 Teaspoon, crushed (20 Milliliter)
  Coriander seeds 2 Teaspoon, crushed (10 Milliliter)
  Butter 15 Milliliter (1 Tablespoon)
  Oil 2 Teaspoon (10 Milliliter)
  Salt To Taste
  Pepper To Taste

–  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.

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1072 Calories from Fat 288

% Daily Value*

Total Fat 33 g50%

Saturated Fat 11.4 g56.8%

Trans Fat 0.2 g

Cholesterol 426.9 mg142.3%

Sodium 872.7 mg36.4%

Total Carbohydrates 25 g8.3%

Dietary Fiber 4.7 g19%

Sugars 0.3 g

Protein 159 g318.1%

Vitamin A 35.6% Vitamin C 54.2%

Calcium 17.1% Iron 41.5%

*Based on a 2000 Calorie diet

Pepper And Parsley Chicken Breasts Recipe