The best chicken ever! or, Jacques Pepin is my hero

Everyone knows chicken breasts are a travesty. Dried out, flavorless, and sometimes even mealy in texture, they are the bane of the existence of anyone who takes food seriously. SRSLY. On the other hand, they are healthy, convenient, and easy to prepare for one or a crowd. What is a girl to do? Try this recipe, that's what. It will change your life and that's not hyperbole. Trust me on this one.

Now, I'll admit I could just watch Jacques Pepin peel carrots all day long so I'm a little bit biased toward anything he does, but this method for "Supremes of Chicken with Herbes de Provence" (originally in his "Short-Cut Cook" book) elevates him to hero status. It's simple, but results in a flavorful, moist and juicy chicken breast. You can serve with white bean puree, any vegetable you like, or my favorite, over salad greens for a light supper.

Here is the method, step by step:

1) pound out a chicken breast to an even thickness -- not exactly thin like a cutlet, but just attempting to get the chicken flat so it will cook more evenly. Before you start pounding, place the chicken between two pieces of plastic wrap to keep it from sticking to the meat pounder. If you don't have a meat pounder, you can use a rolling pin or a heavy pan.

Pounded breast:


2) Next, season both sides of the chicken liberally with salt, pepper and herbes de provence. I mean liberally, more than you think you should use by twice:


3) Melt a few tablespoons of butter in a heavy bottomed pan over medium high heat and when the foaming subsides add the chicken breasts. You are looking for a hard sear, to seal in the juices, so don't be afraid to crank up the heat. Just try not to burn your butter. Cook for 3 minutes on each side. Then cover the pan and set it aside for 8 - 10 minutes.

One side:And the other:


4) Let it rest. Goddamm it! If there is one tip for cooking ANY kind of meat or poultry, it is to let it rest. This means a good 10 more minutes on the board. This lets the juices redistribute through the chicken.


5) Now forage for some salad and cut up a lime. Slice the chicken breast and place over the greens in a bowl. Add lime juice to the drippings in the pan and swirl around over heat to warm them. Pour the juices over the chicken and greens and eat.

Almost ready:And plated:

You can thank me later.