Chicken à la Barthelasse (Chicken Persillade)
Preparation time: 30-40 min.
The dish is named after the island of Barthelasse between Avignon and Villeneuve lez Avignon. It's one for garlic and parsley lovers. Persillade is one of the favorite seasonings in many Provençal dishes. I have added olive oil and a bit of lemon juice to the original Provençal Persillade recipe. It makes it taste even better as it reduces the pungency of raw garlic.
- 2 whole boneless chicken breasts, split in the middle and trimmed of all fat
- 2 tbsp. olive oil
- 2 tbsp. butter or margarine for frying
- 125 ml (1/2 cup) white wine
- Salt and Pepper
- 250 ml (1 cup) of Persillade
Prepare the Persillade first, click here for the recipe. Mix it together with olive oil, drizzling it little by little over the Persillade until it forms a smooth paste. This can by done by hand or with an electric chopper. Sprinkle lemon juice over it and adjust the taste with salt and pepper. Set it aside until the chicken is ready. This sauce is only warmed up over the chicken, not cooked.
Season chicken breasts with salt and pepper lightly since the persillade also contains salt and pepper. Warm olive oil and butter over medium high heat until the butter is dissolved. Do not let it burn. Sauté chicken breast until the pieces are nicely browned on all sides about 10 minutes on each side. Add the wine, scrapping the bottom of the pan with a wooden spoon until all brown bits are dissolved. Add the persillade turning the pieces around until the characteristic odor of the cooked parsley and garlic fills the air. Do not let is burn neither cook it for too long, parsley should not loose its nice green color.
Before serving spoon the Persillade sauce over the chicken breasts.