First off an apology would seem to be in order. Sorry for the delay in posting the conclusion to this recipe. Things have been busy, but, I still should be cooking more. And, I will.
So, off to the races. After having boned and filleted the chicken breasts, I’m ready to put it together. Sauteed Fillets of Breast of Chicken with Lemon and Parsley, Siena Style. It’s a long title to a fairly straight forward and simple dish. As a matter of fact, it was a total of 20 minutes from start to finish, once you have all of the ingredients assembled and ready to go. I made this dish for 2 people.
For this dish you’re going to need:
1T Vegetable Oil (I used canola)
4T Butter
3 Chicken Breasts, filleted as per instructions
Juice of 1 Lemon
Salt
Fresh Ground Black Pepper
3T Parsley, Chopped
Lemon Slices (for garnish)
I chose a 14″ non stick skillet to do my cooking. I thought it would be big enough to accommodate all of the ingredients without crowding them too much.
Put 3 tablespoons of butter and the oil into the pan and heat on medium high. When the butter stops foaming put your chicken fillets in. Cook over medium high heat on both sides for about a minute total. Remove the fillets from the pan and place on a warm plate. Use a slotted spoon or a spatula for this, you could probably use a tongs too. Sprinkle the fillets with salt and pepper. Oh, this is where things got a little interesting for me. Sprinkle with salt and pepper seems like one of the easiest things you could probably do in connection with any recipe, right? I was so worried about doing every tiny thing correctly that a FORGOT to salt and pepper the chicken! What!? We didn’t notice this until tasting. I guess as I go along I’ll get a little more comfortable with cooking, taking photos and reading. I think it might be the reading part that has me confused!
On we go. Add the lemon juice to the pan (I did this no problem. Yes!), Let the juice simmer over medium high heat for about 20 seconds. Scrape up the loose cooking particles from the bottom of the pan while it is simmering. Use a wooden spoon for this so you don’t ruin a perfectly good pan. Next, add the chopped parsley and the remaining tablespoon of butter. Stir quickly for about 4 or 5 seconds. Turn the heat down to low and return the chicken to the pan along with any juices on the plate. Turn the chicken a few times then transfer to a warm platter with the pan juices. Garnish this with a slice of lemon and serve. I also garnished with a nice fresh sprig of parsley.
OK, let’s see how it turned out. As I sheepishly mentioned previously, I had forgotten to season with salt and pepper during the cooking process. So, when we had our first bite, it was like, hhmmm… something seems to be missing. And it was! We added the salt and pepper post cooking. Not exactly as the author had intended, but it would have to do unless I wanted to re-cook the dish. Not an option right at that moment, no more chicken left.
Once we added the seasoning it tasted great. A success for sure. The cooking instructions were right on the money. In truth, I was a little suspect given the cooking time, that the chicken would be cooked through. Not only was it cooked through, but, it was cooked to perfection. I served our sauteed chicken dish with a salad of tomato and avocado. A little bit of extra virgin olive oil, a touch of sea salt and fresh ground pepper (I remembered it that time!).
Here is the cost breakdown for this dish. The total for all of the ingredients necessary was $7.20. This assumes like all of my breakdowns will, that your kitchen is already stocked with the staples. In this case oil, butter, salt and pepper. If the amounts in the recipe are nominal I won’t include a price for them. If the amounts are a large proportion of the dish I will. So, $7.20 total or $3.60 per person. That is a bargain! You can’t buy it in a restaurant for that amount. This dish will fit nicely into any budget.
For those of you who are health conscience (like me), here is a nutrition breakdown of the dish. I cheated a little on the butter in this dish and used a Fleischmann’s Spread made with olive oil as a substitute. It foamed up nicely like butter, has no trans fats and only 1g of saturated fat per tablespoon. I thought this recipe would be a good one to test that out on. And, it seemed to work out just fine. I’m sure when it comes to the baking potion of this book REAL butter will be the only way to go. The chart shows a serving for one person.
Next we’re going to go back to where I probably should have started. Marcella Hazan’s Basic Homemade Meat Broth. It’s the base for many of the recipes in the book.
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