About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Rolled Fillets of Breast of Chicken with Pork and Rosemary Filling | Main | Pan-Roasted Whole Boned Chicken with Beef and Parmesan Stuffing »

Sautéed Fillets of Breast of Chicken with Lemon and Parsley, Siena Style

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.

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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.

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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.

Comments (8)

Amy:

I agree Beth--if the poor chicken breast is treated with respect and care, it too can shine. This looks lovely!

Marcella Hazan:

I used to cook breast this way long before I ever taught cooking. It was the only way Victor ate chicken and we used to have it regularly. Even I liked the breast handled this way, it is fragrant and juicy. I taught it subsequently in classes beyond counting. My Victor, unfortunately, decided at some point that he had had enough chicken for a lifetime, and that was the end of chicken Siena style at home.

Beth, I agree with you, it is enjoyable without reservation, and I regret if I made too much fuss about the poor breast. I didn't mean to be polemical, yet when my wonderful Southern cook transformed one of the chicken recipes I am proudest of, and as good a recipe for whole grilled chicken as exists, into grilled breasts, I could not suppress my exasperation. I'd love to know, however, what batter Sandi uses for her fried green tomatoes.

Great job Beth and what a beautiful platter upon which you presented this dish!

I love this recipe for it's simplicity, ease and taste. It is also easy to scale the recipe up or down, depending upon how many people you are feeding.

Looks yummy, Beth.

Love the heart shaped red cerinola! The bright green cerinola from Puglia is my favorite olive. I buy them from Michael all the time.

Emily Hamblen:

What a sweet gift from your husband. Thanks for sharing with us!

'I'd love to know, however, what batter Sandi uses for her fried green tomatoes.'

Good luck! I had to beg her for three years before she'd share the recipe with me. LOL

Great job Beth! Yet another recipe that I want to try.

'I'd love to know, however, what batter Sandi uses for her fried green tomatoes.'

Good luck! I had to beg her for three years before she'd share the recipe with me. LOL

WAIT...
Does this mean those cute little boxes of Whistle Stop Cafe fried green tomato batter mix are frauds? Does Sandi not use her own product? OH MY!! :evil grin:

I can see that I am late to this party~~ a WhistleStop Festival!
When I fry green tomatoes...I use 3parts flour and 1part cornmeal, and of course, lots of salt and pepper. I have also used Fannie Flagg's recipe, which calls for buttermilk. The batter mix in a box makes it simple and perfect every time.
I know how you can get you some!

Marcella~ you will be pleased to know we are firing up the grill this weekend to cook our chicken the Marcella way. 2 jobs and a weeknight... I was glad to be able to meet the deadline with my not to be mentioned chicken parts.
~Sandi

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This page contains a single entry from the blog posted on October 3, 2010 8:00 AM.

The previous post in this blog was Rolled Fillets of Breast of Chicken with Pork and Rosemary Filling.

The next post in this blog is Pan-Roasted Whole Boned Chicken with Beef and Parmesan Stuffing.

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