POLLO CON PREZZEMOLO or PARSLEY CHICKEN

parsley

Why doesn’t it get warmer here? I want a sunny and warm spring with tepid breezes, I want to stay outdoors and enjoy it but as it is right now, staying indoors or outdoors is about the same. Cold and grey. But I can pretend it’s spring in my kitchen, I can create dishes that evokes it in a way or another and that is what I did yesterday when I made this chicken. I like to ´dry marinate´ (help!!) meat, it gets lighter and less oily in this way which also is a wish that seems to pop up in springtime, lighter food hopefully means less calories!

parsley chicken

POLLO CON PREZZEMOLO or PARSLEY CHICKEN


500- 600 gr chicken breast
1 big bunch of parsley, about 4-5 tbsp when chopped
2-3 slices of lemon
1 small onion, preferably fresh
1 clove of garlic
Salt
Olive oil

– Cut the chicken breast into strips and put them in a bowl.
– Run the parsley, the onion and the garlic in a blender or chop them very well.
– Cut the lemon slices into smaller pieces and mix these, salt and the parsley mixture with the chicken strips. Cover the bowl and put it in the fridge to rest for at least 2-3 hours.
– Take out the bowl and let the chicken warm up a bit before you fry it in some olive oil in a skillet. If you don’t like fried lemon, take away all the pieces before.
– Fry or sauté (what’s the difference?) until completely cooked and serve.

chicken

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