Recipes Chicken Breasts with Garlic and Parsley 4.0 (4,719) 1 Review 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. Quick Chicken Recipes By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on November 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 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 Directions 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. Rate it Print