Ingredients Chicken Chicken Breast with Garlic and Parsley 5.0 (1) 2 Reviews 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 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 Published on May 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 20 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print