Chicken Breasts with Garlic and Parsley
In France, the classic way of cooking frog's legs is to dredge them in flour, saute them over high heat in oil and butter, and finish them with garlic and parsley and some fresh lemon juice. Jacques Pepin 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 sauteing. If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken cubes in one layer.