A food memoir of weight loss, family recipes, digital cookbook and nutrition information for family and friends
Persillade? First I had to learn how to pronounce this.
This thing started because I had some leftover fresh parsley from making Papa’s Corn Salad. Then I found Jacques’ recipe for:
Simple. Easy. Quick. Definitely going into the rotation.
Growing up the green stuff on the side of your main course to me was merely a garnish.
I didn’t know what I didn’t know.
Mouth watering delicious, Chicken is dredged in finely grated parmesan cheese, then served in a lemon and parmesan cream sauce with fragrant garlic, which make this dish more palatable and delicious. Ingredients for making the Chicken For The Chicken: 2 large boneless and skinless chicken breasts halved horizontally to make 4 2 tablespoons flour (all purpose or plain) 2 tablespoons finely grated […]
via Chef’s Nectar, “ Creamy Lemon Chicken Piccata” — Chefs Nectar
I’m re-blogging this recipe for future reference. The recipe is a tad bit different than my version which is probably still in my head.
garyskitchen.net 