Sautéed fillets of breast of chicken with lemon and parsley, Siena style from Essentials of Classic Italian Cooking (page 341) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on July 12, 2025

    Very nice but you really need chicken tenders here. Even pounding my chicken breast thin it needed more time. This recipe calls for using a fileted breast following her instructions which call for splitting the boneless breast in half to create two thin slices.

  • bernalgirl on October 13, 2022

    This is a nice technique for cooking chicken breasts, although it sounded bland so I seasoned the chicken with a citrus pepper blend and smoked paprika. The pan sauce was lovely with orzo and a romaine-dill-scallion-feta salad for a more Greek-inspired meal.

  • JLDuck on October 20, 2018

    Unbelievably simple and delicious. Found that filleting the breasts is not necessary but cooking time needs to be adjusted accordingly.

  • TrishaCP on January 23, 2016

    This is a really lovely chicken breast dish, but I would add that the specified cooking time wasn't nearly enough for me-it was more like 15 minutes total. (I would use chicken tenders in the future if I wanted to keep the cooking time extremely quick.) Rutabaga is exactly right in calling the flavors "classic" and I also like that this doesn't require too many ingredients.

  • Rutabaga on November 16, 2014

    Simple and classic, this is an optimal weeknight chicken breast recipe, the only other essential ingredients being butter and lemon. While I think Hazan's instructions to cook the chicken for one minute on each side is too brief - I cooked mine for around ten minutes total - the dish still comes together in well under a half hour, the meat was tender, and the sauce was surprisingly rich in flavor from the pan drippings. This is also an ideal dish to serve alongside a more complicated one, as you can focus most of your attention on the more elaborate dish.

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