This is our version of Jacques Pépin’s Chicken Persillade recipe from his Cooking at Home series.

Persillade is a mixture of parsley and garlic and in this case chives. We have made this recipe with scallions when chives were not available.

• 1 Chicken Breast – boneless
• 1/4 cup Italian Parsley
• 3 cloves Garlic
• 2 Tbs Chives
• 1.5 Tbs butter
• 1.5 Tbs Olive Oil
• Salt, Pepper to taste
• 2 Tbs Flour

Cut the parsley and chives into small pieces, crush the garlic cloves and then cut them into small pieces. Mix all 3 together to form the Persillade.

Pat the chicken dry and cut into bite sized pieces. Salt and pepper the chicken to taste and then coat with flour. Be sure to coat with flour just before cooking so as to avoid allowing the flour to become soggy.

Add the oil and butter to a large skillet and heat to medium high. Place the chicken into the skillet and cook until just done turning each piece when nicely browned, about 3 minutes total. The chicken should be still be moist and juicy in the center.

Add the Persillade mixture to the chicken in the skillet and mix or toss to distribute evenly. Cook an additional 30 seconds, the garlic will become fragrant.

Remove to a serving bowl and enjoy!