Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Jacques Pépin’s Garlic Chicken Breasts

kept byslavigne

BOOK: Poulets & Legumes: My Favorite Chicken and Vegetables Recipes Equivalent to Wondra is Robin Hood Instant Blend flour...sold in an easy pour canister type package not the typical bag like regular flour. Wondra is pretty much a finely milled flour that’s been precooked. When it hits the heat or comes in contact with liquid it doesn’t clump up, which creates a light and crispy coating on the chicken that never gets thick or gummy. You can substitute all-purpose flour “if you must” as Jacques suggests — but, friends, the Wondra is worth it.


3 boneless, skinless chicken breast halves (about 7 ounces each), cut into 1- to 1 1/2-inch cubes
2 tablespoons Wondra flour (Robin Hood Instant Blend flour)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
3 tablespoons chopped fresh parsley leaves
2 tablespoons unsalted butter
1 medium lemon, quartered

  1. Dry the chicken cubes with paper towels and place in a medium bowl. Add the flour, salt, and pepper and toss to combine. Heat the oil in a 12-inch skillet (preferably nonstick) over high heat until very hot but not smoking. Add the chicken cubes and cook in one layer, turning occasionally, until cooked through, about 3 1/2 minutes. Meanwhile, combine the garlic and parsley in a small bowl.

  2. Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.

  3. To serve, divide among four plates, add a wedge of lemon to each plate, and serve within 15 minutes.



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook