In France, the classic way of cooking frog's legs is to dredge them in flour, sauté them over high heat in oil and butter, and finish them with garlic and parsley and some fresh lemon juice. Jacques Pépin replaced the frog's legs with cubes of chicken breast. Make sure that you dry the cubes well with paper towels before you season them and don't dredge them in the flour until just before sautéing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.
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3 boneless, skinless chicken breast halves (1 pound, 6 ounces), cut into 1- to 1-1/2-inch cubes
2 tablespoons Wondra flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons good olive oil
1 tablespoons chopped garlic
3 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
1 lemon, quartered
Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl. Heat the oil in a12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken. Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.