Wow, with all the negativity surrounding the lowly chicken breast, I am a little afraid to make my post today. As you can tell, the chicken breast is the star of the dish I have to post about, and unlike others, I happen to appreciate the ability of this unassuming piece of meat to take on the flavors that surround it. Granted it is easy to overcook, and if enough care is not used, it can taste bland. However, if all recipes using it were as good as this one, then no one would hate the lowly breast again.
This recipe is simple, chicken breasts have the tenderloin removed and then the rest of the breast sliced in half horizontally. The breasts are then cooked in a mixture of oil and butter until they are done, but not brown. They are then removed from the skillet and lemon juice added. The brown bits were scraped up and then parsley added. The breasts are put back into the skillet and turned a few times to soak up the wonderful sauce.
The chicken came out with a light and fresh flavor. I truly enjoyed it without reservation.
Now, on a lighter note, my husband Michael came home with a gift for me yesterday. It was so cute, I felt like I had to share it with you all.
He said that in all of his years selling olives that he had never come across one that looked like this. I hope you all enjoyed it too.