Chicken Persillade

Jacques Pepin Cooking at Home

by Jacques Pépin
Chicken Persillade | Jacques Pepin Cooking at Home

Chicken Persillade is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Jacques Pepin shares this lightly coated and flavorful chicken persillade recipe (persillade = parsley and garlic). In France, this recipe is often made using frog legs.

Follow along with the 📝 recipes below👇🏾👇🏾

Chicken Persillade | Jacques Pepin Cooking at Home
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Chicken Persillade

Rating: 4.0/5
( 5 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1 boneless chicken breast
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp olive oil
  • salt and pepper
  • 2 tbsp all-purpose flour
  • 3 cloves garlic
  • 1/2 cup parsley
  • 2 tbsp chives


The préparation steps are described in the video

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Hi, I’m Jacques Pepin and I’m cooking at home. This is another very easy recipe done with a chicken breast, like this, persillade. We call Parsley, which is (foreign language) in France and I is garlic so persillade, it’s a mixture of parsley and garlic. I also call it in (foreign language). In France, we eat frogs and it is the same way we eat the frog. So here I have one breast of chicken.

And again, that breast. that single breath of chicken is going to be plenty for two people, you know. I could do different garnish with it, a vegetable, but this is just sorted, this way. Okay. Here, I’m going to put a good, a good tablespoon and a half of butter and probably the same amount of oil in there. Okay. Now I put salt on that chicken, pepper.

(grinder grinding) and flour. I want to put, you know, to coat it with the flour. A couple of tablespoons of flour, and that you do at the last moment. Because it gets gooey, you know, as you can see. I want to dry that out from the flour and go directly into my pan here. And this is the way we do, you know, frog leg. The leg I just saute like that in butter and oil

And finish with the persillade and the parsley and the garlic. (pan sizzling) I can see that they are browning nicely. Don’t start burning them. Saute like this. Cool. It doesn’t take much more like three minutes. To cook those pieces of chicken breast. You have to be very careful. With chicken breast not to overcook it. Should be cooked but still moist inside.

And juicy. Now let’s see my garlic. I have a fair amount of garlic here. Two or three. I mean, this is a larger one though. The smaller one. So you want to crush your garlic and don’t worry about the greenshoe that you have. I remember years ago, people say you have to remove that, it’s bitter. Well, I did remove it for a number of years until I went to China and realized the fresh golly coming out of the garden.

That’s fraud coming out of it, probably the most out the path of the garlic, then I never removed it again. Okay, parsley. (chopping) That’d be a few chives. The chives you cut this way. You don’t really have to chop it like the parsley. I remember my mother cooking. She salt the potato, she put persillade over the garlic-parsley mixture at the end.

She salts the piece of fish, persillade at the end. She salt (foreign language), persillade at the end. Salt the tomatoes, zucchini.. persillade. Okay. I can see now. Yeah, you see, this is cooked. (sizzling) It’s really good in the center would be just turning white I guess. This is very moist. So you add your persillade.

Put that at the last moment because it doesn’t take any time. Then you cook 10, 15, 20 seconds. So if you don’t do a frog, you can try with the breast of chicken, the breast of chicken, like persillade, simple, inexpensive, and absolutely delicious. And happy cooking

Recipe video


Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.

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