To make the parsley cakes, in a mixing bowl stir together the parsley, egg and cornstarch until a thick mixture is obtained. Take a heaped tablespoon of the mixture and pat into a small cake using your hands. Repeat until all the mixture is gone. Set the parsley cakes aside, Melt the butter in a frying pan over a moderate heat. Cook the chicken breasts until browned on both sides, about 8-10 minutes. Season with salt and pepper. Remove the chicken from the frying pan and keep warm. Stir the white wine into the frying pan and loosen the bits of meat attached to the frying pan╒s base with a wooden spoon. Boil the wine hard until it thickens and is reduced by a third. Meanwhile, lay the tarragon in the base of a steamer and place the scallions on top of the tarragon. Steam until softened, about 10 minutes. To finish the parsley cakes, heat the peanut oil in a medium saucepan over a moderate heat. Cook the parsley cakes until crisped, turning once, about 2-3 minutes per side. To serve, arrange the chicken, scallions and parsley cakes on a platter and pour over the wine sauce.
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1 1/2 lbs boneless, skinless chicken breasts
1/4 cup unsalted butter
1 cup dry white wine
1 bunch tarragon
1 1/4 lbs scallions
salt and pepper
For the parsley cakes:
2 bunches parsley, stems removed and finely chopped
1 egg, beaten
3 tbsp cornstarch
2 tbsp peanut oil
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The parsley cakes can be prepared in advance and cooked just before serving.
