Chicken Breast with Garlic and Parsley


This super-fast weeknight dish from French Master Chef 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 

Chicken Breasts with Garlic and Parsley
Photo: © Abby Hocking
Total Time:
20 mins


  • Three 7-ounce skinless, boneless chicken breast halves, cut into 1 inch pieces

  • 2 tablespoons Wondra flour

  • Kosher salt

  • Pepper

  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons chopped parsley

  • 1 tablespoon chopped garlic

  • Lemon wedges, for serving


  1. Dry the chicken thoroughly with paper towels. In a medium bowl, toss the chicken with the flour and season with salt and pepper.

  2. 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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