PARSLEY CHICKEN RECIPE RECIPES

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SLOW COOKER PARSLEY CHICKEN RECIPE | ALLRECIPES



Slow Cooker Parsley Chicken Recipe | Allrecipes image

This easy chicken meal is scrumptious. The sauce is incredible. Add whatever fresh herbs you have on hand!

Provided by Joy Hackett

Categories     Meat and Poultry    Chicken    Breast

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 4 servings

Number Of Ingredients 11

½ cup butter, softened
4 bone-in chicken breast halves
12 small red potatoes, halved
1 small onion, coarsely chopped
12 whole mushrooms
1 (8 ounce) package cream cheese, cubed
1 bunch fresh parsley, coarsely chopped
1 lemon, juiced
½ cup soy sauce
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Divide butter into 4 equal portions and spread between the skin and meat of each chicken breast. Place chicken breasts, potatoes, onion, mushrooms, cream cheese, parsley, lemon juice, soy sauce, salt, and pepper in a slow cooker. Cook on Low for 8 to 10 hours.

Nutrition Facts : Calories 1327.4 calories, CarbohydrateContent 92.6 g, CholesterolContent 345.8 mg, FatContent 64.4 g, FiberContent 11.7 g, ProteinContent 98 g, SaturatedFatContent 32.9 g, SodiumContent 2946.5 mg, SugarContent 7.5 g

CHICKEN BREAST WITH GARLIC AND PARSLEY RECIPE - JACQUES ...



Chicken Breast with Garlic and Parsley Recipe - Jacques ... image

This super-fast weeknight dish from French Master Jacques Pépin is a riff on a classic preparation of frog legs. Pépin dusts the chicken with Wondra, a super-fine flour, before cooking to give the chicken a crispy crust. Slideshow:  More Fast Weeknight Dinners 

Provided by Jacques Pépin

Categories     Chicken

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

Three 7-ounce skinless, boneless chicken breast halves, cut into 1 inch pieces
2 tablespoons Wondra flour
Kosher salt
Pepper
2 tablespoons extra-virgin olive oil
3 tablespoons chopped parsley
1 tablespoon chopped garlic
Lemon wedges, for serving

Steps:

  • Dry the chicken thoroughly with paper towels. In a medium bowl, toss the chicken with the flour and season with salt and pepper.
  • In a large nonstick skillet, heat the olive oil. Add the chicken and cook over moderately high heat, turning occasionally, until lightly browned and just cooked through, about 4 minutes. Add the parsley and garlic to the skillet and cook, stirring occasionally, until the garlic is cooked through, about 1 minute. Transfer the chicken to 4 plates and serve with lemon wedges.

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