For the sauce:
1 cup of parsley (60g)
1 tablespoon butter, salted and softened
1/4 cup milk
2 cloves garlic, minced
1/3 cup olive oil, drizzled
1 teaspoon salt, to taste
For the chicken
2 boneless, skinless chicken breasts, cut into strips (700g)
1/2 teaspoon salt, to taste
2 cloves garlic, minced and mashed
2 tablespoons butter, softened
1 tablespoon olive oil, drizzled
4 slices of bread, toasted (40g)
For the sauce:
1 cup of parsley (60g)
1 tablespoon butter, salted and softened
1/4 cup milk
2 cloves garlic, minced
1/3 cup olive oil, drizzled
1 teaspoon salt, to taste
For the chicken
2 boneless, skinless chicken breasts, cut into strips (700g)
1/2 teaspoon salt, to taste
2 cloves garlic, minced and mashed
2 tablespoons butter, softened
1 tablespoon olive oil, drizzled
4 slices of bread, toasted (40g)
Prepare the sauce: in a blender, blend all the ingredients until well combined
Set aside
Season the chicken with salt and garlic
Set aside
Prepare the chicken: In a medium skillet, melt the butter over low heat, then add the olive oil
Add the chicken, cover the skillet, and simmer for 15-20 minutes or until cooked through, turning occasionally
Arrange the toasted bread slices on a platter
Place the chicken breasts on top of them, and spoon some of the parsley sauce over each breast
Serve immediately, with any remaining sauce on the side.
