1/3 cup flour
3-4 boneless, skinless chicken breasts, cut lengthwise into cutlets
3 tablespoons olive oil
4 cloves garlic, minced
3/4 cup white wine
2 tablespoons butter, cut into pieces
1 bunch fresh parsley, chopped
Pinch of salt
1/2 cup Parmesan cheese, shredded or grated
1. Place flour on large plate and dredge chicken in flour, making sure to coat chicken well.
2. Heat garlic in large skillet over medium-high heat. Working in batches, cook chicken cutlets until done, about 3 to 5 minutes per side. Remove to plate.
3. Add garlic to skillet and cook 30 seconds until fragrant. Add wine and cook, stirring, about 3 minutes or until liquid is reduced by half.
4. Remove skillet from heat and add butter, parsley, and salt. Continue stirring until butter is melted. Pour sauce over cooked chicken then sprinkle with Parmesan before serving.
This recipe is from Eat Good 4 Life. I, like most Americans, used to believe that parsley was no more than a non-edible garnish, something to be pushed to the side of a plate and ignored. Now, I can hardly get enough of the stuff. I enjoyed this dish quite a bit as a result of my love of parsley!