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Epicurious
Gourmet

Chicken Breasts Provençal

4.3

(88)

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Chicken Breasts ProvençalJohn Kernick

Travel editor William Sertl took a weeklong boot-camp course at The Culinary Institute of America in Hyde Park, New York.

For this classic French dish, students were taught how to sauté the chicken on one side—without touching it—until it's golden, before turning it only once. The pan-sauce lesson that followed yielded a simple, elegant cloak for the very juicy chicken.

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