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Jul 13, 2006 08:50 AM

Thanks, Yumyum...

For that Jacques Pepin chicken breast recipe you posted the other day. I made it, with a minor change or two, last night to use up two chicken breasts I've had sitting in the fridge. It was really tasty. The chicken didn't dry out, and the pan juices were delicious with the arugula. My SO, who's not nearly as enthusiastic about food as I am, said it was "fantastic," and "like eating in a fancy restaurant." So I think it's a winner. Thanks again.

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  1. Great! Glad you liked it ... I had it yesterday for lunch just to make sure it was as good as I thought. It is.

    1. what's the original heading in the posting? I'm very intrigued and would love to try the recipe but, am having difficulty finding it. Maybe I'm not scrolling down far enough...thanks!

      3 Replies
      1. re: rabaja

        After a quick look, I can't locate the original post. To paraphrase: pound chicken breasts flat (I actually used a knife to sort of "butterfly" them). Sprinkle with herbes de Provence and salt and pepper. Heat pan with butter (I used half butter and half olive oil). When butter stops foaming, add chicken breasts. Cook about 3 minutes per side, turning only once. Then put a lid on the pan, remove from heat, and let chicken "steam" for about 10 minutes. Remove chicken from pan, slice on the bias, lay over some arugula. Swirl pan juices with some fresh squeezed lime juice (I used lemon because I didn't have lime) and pour over chicken and arugula.

        That's it. I think. Perhaps yumyum will alert us if I left anything out!

        1. re: Kagey

          Thanks so much, can't wait to try it!

          1. re: Kagey

            You got it -- just remember it's quite a hard sear in the pan before you shut the burner. It's so simple you do it once and you'll easily remember forever, especially after you try the moist chicken. Yum. I forget the name of original thread ... I had searched for poaching advice and stumbled across something like "my best chicken breast methods" and that's where I posted Pepin's method.