The lemon and parsley in this dish give it a fresh flavor, but the pinch of garlic and cayenne spice things up a little too.
- 4 thinly sliced boneless, skinless chicken breast escalopes
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, finely chopped, plus a bit extra for garnish
- 1 clove garlic, peeled and finely minced, or garlic paste
- 1 tablespoon lemon zest from about 1 medium lemon
- 2 tablespoons fresh lemon juice from about 1 medium lemon
- Pinch of salt
- Freshly cracked black pepper
- Pinch of cayenne pepper
Place the chicken breasts in a large glass bowl. Add the remaining ingredients.
Stir together well to ensure the chicken pieces are thoroughly coated as evenly as possible.
Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes.
Take the chicken out of the refrigerator and allow it to come to room temperature.
Heat a large nonstick sauté pan over medium-high heat. (You don’t need to grease the pan because there is oil in the marinade.)
When the pan is piping hot, turn down the heat to medium and cook each chicken slice for about 4-5 minutes on each side, or until thoroughly cooked. Depending on the size of the pan, you may have to cook the chicken in 2 batches. If so, place the cooked chicken slices on a baking sheet and cover with aluminum foil to keep warm until all slices are cooked. Serve warm. Discard the remaining marinade.
Cook’s tip: To get the chicken breasts to a nice golden brown, let them cook on each side for the full time without flipping them or moving them too much.
Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac disease in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls, www.lagassegirls.com. She splits her time between New Orleans and New York doing special cooking events and gluten-free pop-ups.