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
Roast the asparagus in a 400° oven for about 8 minutes, until browned and tender.
Volnay, in Burgundy, produces Pinot Noirs that have a gracefully silky texture. They're usually delicate enough to work well with lighter meat dishes like Michel Bras's pan-seared chicken breasts. A good village (i.e., not premier cru) Volnay would also taste great with this dish.