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The French Masters

Slide 5 of 11

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.

Plus: More Tips and Recipes for Chicken

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