From Ismail Merchant’s Paris: Filming and Feasting in France, by Ismail Merchant.
"This dish was created after a particularly long and busy day during the shooting of A Soldier’s Daughter Never Cries. I had been working nonstop since dawn, and when I finally returned home late that night, I was tired and extremely hungry. I wanted something quick and light. This took less time than a sandwich to prepare, and is much more delicious." - Ismail Merchant
1 tablespoon olive oil
1 tablespoon crushed black pepper
1 teaspoon garlic puree or crushed garlic
2 chicken breast fillets, slightly flattened
Juice of half a lemon
1 teaspoon chopped chervil
Put the oil in a pan over a medium flame and add the salt, pepper, and garlic puree. Then add the chicken breasts and lemon juice. Cover the pan, and increase the heat.
After five minutes turn the chicken fillets over, cover again, and let cook for another 5 to 7 minutes. Sprinkle with fresh chervil before serving.
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