This super-fast weeknight dish from French Master Jacques Pépin is a riff on a classic preparation of frog legs. Pépin dusts the chicken with Wondra, a super-fine flour, before cooking to give the chicken a crispy crust.
Slideshow: More Fast Weeknight Dinners
Three 7-ounce skinless, boneless chicken breast halves, cut into 1 inch
2 tablespoons Wondra flour
2 tablespoons extra-virgin olive oil
3 tablespoons chopped parsley
1 tablespoon chopped garlic
Lemon wedges, for serving
How to Make It
Dry the chicken thoroughly with paper towels. In a medium bowl, toss the chicken with the flour and season with salt and pepper.
In a large nonstick skillet, heat the olive oil. Add the chicken and cook over moderately high heat, turning occasionally, until lightly browned and just cooked through, about 4 minutes. Add the parsley and garlic to the skillet and cook, stirring occasionally, until the garlic is cooked through, about 1 minute. Transfer the chicken to 4 plates and serve with lemon wedges.
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