I love Jacques Pépin! His book,
Fast Food My Way, is brilliant. One of the best recipes is chicken persillade, very simple, and pretty healthy. I cooked this just last night:
It involves boneless, skinless chicken breast, cut up in cubes, dredged in a little superfine flour, and cooked quickly in just a little olive oil over high heat. At the end, you add the persillade, which is simply finely chopped parsley and garlic. So simple, but great flavor. (Jacques says it's the flavor of his childhood, when his grandmother cooked everything with parsley and garlic.) A squeeze of lemon, serve over a little rice, or a bed of lettuce.
Bon appétit!
Boneless, skinless chicken breast is so versatile. Where I shop, they sell them individually wrapped, so they're easy to use and to freeze. Four breasts were about $9, not too bad.
Persillade is a great flavor enhancer. If you add it early in the cooking, the garlic kind of mellows. If you add it at the very end, it keeps the garlic zing.
BTW, parsley is the antidote to garlic breath, so I wonder if they cancel each other out?