Updated: Jun 14
During the 90s, all I had on a late morning is a TV. Right after the Saturday morning cartoons, is an array of cooking shows. From Martin Yan to Julia Child to Jacques Pépin. Perhaps, that is one of the reasons why I am so fond of cooking and baking.
The one whom I admired the most is Jacques Pépin. He disassembles complicated dishes and simplifies them so effortlessly. I still love watching his cooking videos to this very day. And this dish is inspired by him. You can watch the original video here.
I added a few adjustments to the original recipe. My added baking soda will further keep the chicken breast moist, preventing it from drying out during the cooking process. In closing, I hope you will give this recipe a try.
Inspired by Jacques Pépin
Skinless Boneless Chicken Breast Coarsely Diced, 1
Baking Soda, 1 TSP
Garlic Finely Minced, 3 Cloves
Parsley Coarsely Chopped, A Handful
Scallions / Chives Coarsely Sliced, A Handful
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Unbleached All Purpose Flour, 1 TBSP
High Quality Olive Oil, 1.5 TBSP
Unsalted Butter, 1.5 TBSP + 1 TBSP
Chicken Stock Homemade / White Wine, 1/4 Cup
Cast Iron Skillet / Pan
Please visit my "How To Make Chicken Stock" for the recipe.
Coat the chicken well with the baking soda.
Set aside for 15 mins.
While the chicken is resting, mix garlic, parsley and scallions in a small bowl until well combined.
Wash the chicken thoroughly and drain.
Transfer into a large bowl.
Season with salt, pepper, mushroom powder and flour.
Mix until well combined.
In a skillet over medium heat, add oil and 1.5 TBSP of butter.
Once the butter has melted, add in the chicken.
Sear until the bottom is browned.
Flip and cook for another 30 secs.
Deglaze with 1 TBSP of butter and chicken stock or wine.
Cook until the liquid has almost evaporated.
Add in the garlic mixture.
Saute until aromatic.
Remove from heat and transfer onto a serving plate.
Simplicity is the ultimate sophistication...