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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Put the oil and 3 tablespoons of the butter in a skillet and turn the heat to medium high. When the Butter foam subsides, slip in as many of the chicken fillets as will fit loosely. Cook them briefly on both sides, less than 1 min altogether. Transfer the fillets to a warm plate, using a slotted spoon or spatula, and sprinkle with salt and pepper. Repeat the procedure until all the fillets are done. | 2. 2. Add the lemon juice to the skillet, and let it simmer briskly over medium heat for 20 seconds, while scraping loose cooking residues from the bottom and sides of the pan, using a wooden spoon. Add the chopped parsley and the remaining tablespoon of butter, stir rapidly for 4 or 5 seconds, then turn the heat down to low and return the fillets to the pan together with any juices that may have shed on the plate. Turn them over in the pan juices 2 or 3 times, then transfer, together with the juices, to a warm platter. Garnish with the thin slices of lemon, and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
butter	4	tablespoons		342.0	15.714	10.686	28.8
chicken breast	3		filleted	2340.5394	0.0	283.7224	125.87200000000001
lemon	1		squeezed	1.2808	0.4116	0.0486	0.0132
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
salt				-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.