Chicken Breasts with Garlic and Parsley

Page 145

Cuisine: French | Course Type: Main Courses

(1 review)

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This is a quick and delicious way to prepare boneless, skinless chicken breasts. My son made this recipe first, but it has become a favorite of the family. I have made it several times and we always enjoy it. I have occasionally used the bottled garlic and it is still quite good. I do always use the fresh parsley rather than dried. I think that is important. I don't buy the Wondra flour and just put the flour through a mesh strainer. It works fine.

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