The French Masters

These stunning Gallic recipes include pan-seared chicken breasts with barley foam and mushroom soup with toasted bread.
One dish served fresh every day.
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recipes

Pan-Seared Chicken Breasts with Barley Foam

Michel Bras keeps his chicken breasts extra-moist by cooking them on the bone, crisping their skins in a buttered skillet. He serves the chicken with a foamy barley sauce made with a pureed soft-boiled egg, which adds a pleasing heft.

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