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Parsley and garlic chicken cutlets with broccoli

The only thing I can say about this chicken is, WOW.

This is a very popular way Spanish people fix their chicken. It is rather simple and extremely flavorful. Parsley, garlic and white wine are widely used in Spanish cooking. These flavors work really good together, trust me on this!

Lately I find myself making more simple and fast meals. I mean, I actually do in a regular basis, but now that I am most busy than ever, I have to find even quicker and still nutritious meals. This one really fits the bill.

For my version, because I actually was not able to find chicken cutlets, I just bought chicken breast and made the cutlets myself. Just cut the chicken breast length wise and pound them down to make sure they get thin enough to resemble cutlets, and voila there you have them!.

I paired the chicken with fresh broccoli that I microwaved for 7 minutes, and it was just the perfect combination. I add it a little bit of fresh Parmesan over the broccoli and it was sensational. You can also add some rice, quinoa, couscous etc what ever rock your boat :-)

I think the best part of this dish was how tasty and yummy the sauce was. Also how easy and simple it was to put together.

All in all, this is going to be a dish that I am going to keep making over and over again. It was definitely a huge winner at my house.

I hope you get to make it, if you like chicken, your family will love this meal.


This is super simple, and quick to put together. You can have it with any veggies of your choice. Some quinoa, brown rice, or couscous would be great with it.

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Parsley and garlic chicken cutlets with broccoli

Yield: 5 servings


8-10 organic chicken cutlets
1/3 cup whole wheat pastry flour, skip this step for a gluten free version
3 Tbsp olive oil
3/4 cup dry white wine
2 Tbsp butter, cut into pieces
4 garlic cloves, chopped
4 Tbsp fresh parsley, chopped
Pinch of salt
16 oz fresh organic broccoli florets
Fresh Parmesan cheese, optional


Place flour in a large plate. Dredge the chicken with the flour making sure you coat it really well.

On a large skillet, over medium to high heat, heat half of the olive oil. In batches, cook the chicken 3-5 minutes per side.

While chicken is cooking place broccoli in a safe microwave bowl and microwave for 5-7 minutes depending on your microwave. Mine is not too powerful so I did for 7 minutes.

Once all the chicken is done, place garlic in the skillet and cook for about 30 seconds to 1 minute until fragrant. Add wine and cook until liquid has reduced by half, about 3 minutes.

Turn heat off and add butter, parley and salt. Pour over cooked chicken.

Serve with the broccoli and Parmesan over it.

Nutrition facts calculated base on the recipe giving 4 servings. The C rating comes from the alcohol :-(

For a gluten free version, skip the flour step!!

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13 Responses to “Parsley and garlic chicken cutlets with broccoli”

  1. #
    Núria — January 7, 2013 @ 11:13 am

    Miryam primero de todo desearte lo mejor para este año 2013 y decirte que la receta me ha encantado y la voy a probar. besos

  2. #
    Debbie — January 7, 2013 @ 11:25 am

    Found your blog yesterday and already I want to make the first recipe I’ve seen! It looks delicious and love that it is so simple and of course using wine never hurts anything!

  3. #
    SkinnyMommy — January 7, 2013 @ 2:12 pm

    This is one of those perfectly elegant recipes that is still really quick. Yay!

  4. #
    4 — January 7, 2013 @ 5:03 pm


    I am glad you like some of the recipes I have posted thus far :-)

    Thanks for visiting my blog!!

    Nuria, Gracias. Igualmente.

  5. #
    Dixya — January 7, 2013 @ 10:51 pm

    I am all about making healthy, easy recipes and this certainly is up my alley. Looks so goood :)

  6. #
    Honey — January 8, 2013 @ 4:49 am

    Miryam, this looks amazing and so classy. I’ve made Shrimp Scampi like that.. using parsley, white wine, and garlic, awesome flavors, but I never thought about coating the chicken. Bookmarking this for the day I finally buy chicken and cook it at home… I usually eat it outside, but real soon. :-)

  7. #
    Erin D. — January 8, 2013 @ 7:10 pm

    I love that you’re sharing more Spanish chicken recipes! This looks great. You know how picky I am and this looks awesome to me. So delicious and pretty healthy. Yum! I’ll definitely put this down for the next few weeks. I’m getting bored of the same stuff!

  8. #
    Alysha — April 29, 2013 @ 8:40 am

    I made this with my Mum today – a little mother-daughter bonding time, and it turned out AMAZING! Thank you so much for posting this recipe, I’ll be making it many more times in the future.

    • Miryam@eatgood4life — April 29th, 2013 @ 12:22 pm

      Oh thanks so much. I am glad you both enjoyed it :-) Thanks for visiting my blog.

  9. #
    Alisha — September 18, 2013 @ 2:39 am

    Do you have an idea for sub for white wine? I don’t keep any in the house. Thanks!

    • Miryam@eatgood4life — September 18th, 2013 @ 9:32 am

      I think you should be able using chicken stock. Thanks for visiting.

  10. #
    Samantha — April 11, 2014 @ 9:12 pm

    This was so quick and good! I didn’t have any wine so I used a mix of white wine vinegar and water.

    • Miryam@eatgood4life — April 12th, 2014 @ 6:43 pm

      What a great substitution. I am glad you liked it. Thanks for stopping by.

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