The Ferguson Recipes
| Italian Meatloaf |
| Italian Pismo Clam Chowder |
| Jack Zucchini Chicken |
| Jacques Pépin's Chicken with Garlic and Parsley (Persillade... |
| Jacques Pépin's Crêpes Confiture |
| Jacques Pépin's Fast Cheese Soufflé |
| Jacques Pépin's Leftover Bread Pancakes |
| Jacques Pépin's Onion Sandwich 🍽️ |
| Jacques Pépin's Pork Neck Stew 🍽️ |
| Jacques Torres' Famous Hot Chocolate With Whipped Cream |
| Jake's Marinade |
| Jalapeño Artichoke Dip |
| Jalapeño Jelly |
| Jalapeño White Sauce |
| Jamaican Patty |
| Japanese Style Macaroni Salad |
| Jerry's Best Baked Beans |
| Jersey Beef |
| Jewish Apple Cake |
| Joe's Special |
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Master Jacques Pépin's elegant Chicken with Garlic and Parsley, a versatile French technique that transforms simple ingredients into culinary magic. This quick-cooking dish features tender chicken bites sautéed until golden, then finished with a bright persillade that adds a garlicky punch. Perfect for busy weeknights yet sophisticated enough for entertaining, this adaptable recipe works beautifully with various meats and fish for countless delicious variations.
Ingredients
1 1/2 lbs. chicken breasts boneless, skinless, cut into 1 to 1 1/2 inch cubes
2 tablespoons flour
2 tablespoon olive oil extra virgin
2 tablespoons butter
2-3 garlic cloves, finely minced
3 tablespoons parsley fresh, chopped
2 tablespoons flour
2 tablespoon olive oil extra virgin
2 tablespoons butter
2-3 garlic cloves, finely minced
3 tablespoons parsley fresh, chopped
2 tablespoons of chopped chives (optional)
1/2 teaspoon salt
1 teaspoon black pepper freshly ground
1 lemon quartered
1/2 teaspoon salt
1 teaspoon black pepper freshly ground
1 lemon quartered
Directions
Chop your fresh parsley and mix it with the minced garlic. If using chives, add those as well. If you want to make the persillade more liquid, add the olive oil; I did not.
Cut the chicken in the cubes and dry with paper towel.
Place the chicken in a bowl and season with salt and pepper.
Right before you are ready to cook it, add the flour to the chicken and toss well.
Heat butter in a non stick skillet until hot but not smoky.
Add chicken cubes and cook in one layer, turning occasionally for about 3 1/2 minutes – you want it to be golden brown on the edges and cooked through.
Add parsley/garlic to the pan and cook for one minute shaking the skillet to coat the chicken.
Serve immediately with lemon wedge for each serving.
Place the chicken in a bowl and season with salt and pepper.
Right before you are ready to cook it, add the flour to the chicken and toss well.
Heat butter in a non stick skillet until hot but not smoky.
Add chicken cubes and cook in one layer, turning occasionally for about 3 1/2 minutes – you want it to be golden brown on the edges and cooked through.
Add parsley/garlic to the pan and cook for one minute shaking the skillet to coat the chicken.
Serve immediately with lemon wedge for each serving.
Servings
Serves about 4 people
Nutrition Facts
Nutrition Per Serving - Calories: 270; Total Fat: 16g (Saturated Fat: 5g); Cholesterol: 95mg; Sodium: 420mg; Total Carbohydrates: 4g (Dietary Fiber: 0g, Sugars: 0g); Protein: 28g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
The persillade part of this can be used on a wide variety of meats and fish, with various other herbs and olive oil to change its flavor. In the YouTube version of this Jacques adds chopped chives.
This recipe is from here, but they have several of the instructions different from Jacques' own video, so I have made the changes.
Here's some I made with a side of zucchini and onions.
Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.
In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow, but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. [...]
There are many variations, either adding other ingredients or substituting other herbs, such as bay leaf, oregano, basil, or tarragon, for the parsley. Combined with bread crumbs, it is used as crust for roasted veal or lamb chops. The addition of lemon zest creates gremolata, a traditional garnish for braised lamb shanks. Anchovy is a common addition in Provençal cooking. A small amount of olive oil is often added to persillade to make it easier to use.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
Persillade,
chicken,
parsley,
garlic
🗂️ Categories: 🍗 Chicken & Other Poultry, 😎 Uncle Dave's, 🌎 World Foods
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Recipe #1286 was added on January 06, 2023 and last updated on April 14, 2025.
🗂️ Categories: 🍗 Chicken & Other Poultry, 😎 Uncle Dave's, 🌎 World Foods
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Recipe #1286 was added on January 06, 2023 and last updated on April 14, 2025.