Food > Recipe Directory > Courses/Meal Type > Main Course > Sautéed Chicken with Parsley
Sautéed Chicken with Parsley Recipe
Sautéed Chicken with Parsley
Parsley is used almost as a vegetable in this tasty dish. Serve with plain rice, bulgur or rice pilaf.
Ingredients
- 2 boneless skinless chickens breasts (or 6 thighs)
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) ground allspice
- 1 bunch curly parsley
- 3 tbsp (45 mL) pine nuts
- 2 tbsp (30 mL) lemon juice
- Salt, pepper, cayenne pepper and extra-virgin olive oil
Preparation
Slice chicken breast or thighs in half crosswise; cut into thin strips, then ½-inch (1 cm) cubes. In bowl, mix chicken with cumin, allspice and ¼ tsp (1 mL) each salt, pepper and cayenne; set aside.
Remove stems from parsley; chop leaves and set aside.
In skillet over medium-high heat, heat 2 tbsp (30 mL) oil; sauté pine nuts until just beginning to colour, about 30 seconds. Add chicken; sauté until just beginning to turn golden, 4 to 5 minutes. Stir in parsley and ½ tsp (2 mL) salt; when parsley is wilted, stir in lemon juice. Sauté for 30 seconds.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 197 |
| Protein | 18 g |
| Fat (total) | 12 g |
| Sat. Fat | 1 g |
| Carbohydrate | 5 g |
| Fibre | 3 g |
| Cholesterol | 39 mg |
| Sodium | 493 mg |
| Calcium | 6 % RDI |
| Iron | 28 % RDI |
| Vitamin A | 21 % RDI |
| Vitamin C | 83 % RDI |
| Folate | 28 % RDI |
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Source
Homemakers Magazine: April 2005
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