Sautéed Chicken with Parsley
- Prenatal pick
- Gluten free
- Lactose free
- Peanut free
Parsley is used almost as a vegetable in this tasty dish. Serve with plain rice, bulgur or rice pilaf.
Ingredients
- 2 boneless skinless chickens breasts (or 6 thighs)
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) ground allspice
- 1 bunch curly parsley
- 3 tbsp (45 mL) pine nuts
- 2 tbsp (30 mL) lemon juice
- Salt, pepper, cayenne pepper and extra-virgin olive oil
Preparation
Slice chicken breast or thighs in half crosswise; cut into thin strips, then ½-inch (1 cm) cubes. In bowl, mix chicken with cumin, allspice and ¼ tsp (1 mL) each salt, pepper and cayenne; set aside.
Remove stems from parsley; chop leaves and set aside.
In skillet over medium-high heat, heat 2 tbsp (30 mL) oil; sauté pine nuts until just beginning to colour, about 30 seconds. Add chicken; sauté until just beginning to turn golden, 4 to 5 minutes. Stir in parsley and ½ tsp (2 mL) salt; when parsley is wilted, stir in lemon juice. Sauté for 30 seconds.
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