| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 2 | Servings | ||
INGREDIENTS
| 1/2 | Lemon | |
| 2 | tb | Butter |
| 1 | Whole chicken breast split | |
| Salt | ||
| Fresh-ground black pepper | ||
| 2 | tb | Parsley chopped |
INSTRUCTIONS
Heat oven to 450F. Squeeze 1 Tb lemon juice. Melt the butter in a small saucepan or in the microwave. Sprinkle chicken with salt and pepper. Put chicken in a baking dish skin side up and drizzle with half of the butter. Bake until skin is crisp and golden brown and juices run clear, about 25 to 30 minutes. Put chicken on a serving platter and keep warm.Stir the lemon juice and remaining butter into pan juices, scraping the pan with a wooden spoon to deglaze. Add the parsley and season to taste with salt and pepper. Pour sauce over chicken and serve immediately. NOTES : Parsley's sweet flavor balances the tang of lemon in this simple pan sauce. PARSLEY: Used in ancient Greece and Rome, parsley's bright, green leaves, slender stringy stalks, and sweet flavor, contribute to a range of dishes and sauces, including those using fines herbes \parsley, tarragon, chervil, and chives\ bouquet garni Posted to MC-Recipe Digest V1 #1034 by -- Mom <[email protected]> on Jan 23, 1998
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