Poulet au beurre à l’ail

Ingrédients

• 2 Tbsp olive or vegetable oil (divided)
• 4 Tbsp butter (divided)
• 2 lbs boneless skinless chicken breasts (3/4 inch cubes)
• 2 Tbsp all purpose flour
• 2 Tbsp grated Parmesan cheese
• 1 1/2 tsp dry Italian seasoning
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper or lemon pepper
• 6-8 medium garlic cloves (minced)
• 2 Tbsp chopped fresh Italian parsely

Préparation

1. 1

   Pat dry chicken. Place chicken pieces into a medium size bowl. Toss with flour, Parmesan, Italian seasoning, salt and pepper until evenly coated.

2. 2

   In a large 2 inch heavy bottomed skillet heat 1 Tbsp oil and 1 Tbsp butter over medium-high heat. Heat just to melt butter.

3. 3

   Add chicken pieces in a single layer, cooking in two batches until browned, then carefully turn. About 1 1/2 minutes per side. Remove with a slotted spoon to a platter and keep warm.

4. 4

   Add 1 Tbsp oil and 1 Tbsp butter to cook second batch.

5. 5

   After all chicken is cooked, add remaining 2 Tbsp butter garlic and parsley to pan. Cook over medium-high for 1-2 minutes until the garlic is fragrant, scraping any flavor from the bottom of the skillet. Add chicken, stir until coated.

6. 6

   Remove from heat and serve.