Poulet Maison 101

This will be the most tender chicken you have ever made, a simple and elegant choice when you want to impress the crowd with something that looks and tastes natural and healthy.

In a bowl, mix eggs, some grated cheese, parsley, pepper, and lemon juice. Butterfly and flour the chicken breasts sparsely, then toss them into the breading. We are not fans of flour addition, but this way, the breading remains in place. Brown evenly on both sides in a heavily buttered pan. Set the breasts aside and deglaze the pan with white wine, add minced garlic, lemon juice, parsley, and more butter. Toss back the breasts, let them simmer for a few minutes — they get overdone quickly.

TIP: Use butter (not oil), and do not burn the chicken. It has fragile meat, burnt looks amateur. Leave those black stripes for beef. You want deep golden brown for an elegant, healthy-cuisine look.

Pour the remaining thickened sauce over this delicacy. Tastes amazing and goes really well with a zesty salad.