Named for filmmaker Micky Lemle, this dish of tender sautéed chicken breasts studded with little jewels of browned shallots and garlic and draped in a quick white-wine pan sauce is Arnie Reisman’s ode to days and nights spent making the 1989 documentary “The Other Side of the Moon.” Read The Making of Mickey’s Chicken to learn more about its provenance. The chicken is delicious served with rice pilaf or mashed potatoes and a green vegetable like beans or broccoli.

Don’t skimp on the spices you mix with the flour; the flour should turn from white to off-white when all the spices are added in. Arnie is a fan of Penzeys Sunny Paris spice and herb blend, but you can substitute dried herbs like oregano and dill. (You’ll still add the paprika, dry mustard and garlic powder.)

Serves 4

  • 4 boneless, skinless chicken breasts, 5 to 6 ounces each
  • 1/3 cup WONDRA flour or sifted all-purpose flour
  • 1 teaspoon Penzeys Sunny Paris spice blend (or ½ teaspoon each dried dill and dried oregano)
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • Kosher salt
  • 2 to 3 tablespoons extra-virgin olive oil
  • 3 large shallots, peeled and trimmed, or one large leek (white and light green only), finely chopped (about ½ cup)
  • 3 cloves of garlic, finely chopped
  • 1 cup fresh parsley, washed, dried and finely chopped
  • ¼ to 1/3 cup dry white wine or sherry

1. Butterfly the breasts with a sharp knife so that they lie open like a book. Or flatten the breasts by placing each one between two sheets of wax paper and pounding it until it is about half the original thickness. If breasts are particularly large, cut each into two pieces before butterflying or pounding. You will want them all to fit in a large (12-inch) skillet.

2. In a large shallow bowl or on a rimmed plate or tray, mix together the flour and all of the spices with a fork. Season each chicken breast with a little bit of kosher salt on both sides and dredge each in the spiced flour, letting excess drop off.

3. In a large (12-inch) skillet, heat 2 to 3 tablespoons of olive oil (enough to coat the bottom of the pan) over medium heat. Add the shallots (or leeks) and garlic and a big pinch of salt. Cook, stirring, just until the shallots have begun to soften and are starting to turn a light golden brown. Spread them out to cover the bottom of the pan.

4. Arrange the chicken breasts on top of the shallots and garlic. Cook for 7 or 8 minutes or until the shallot mixture has browned and adhered to the bottom of the breasts. Flip over and cook another 5 to 8 minutes (depending on thickness) or until breasts are cooked through. (Remove one at a time if necessary.)

5. Transfer the breasts to a warm platter and reduce the heat under the skillet to low. Pour in the wine and scrape up any remaining browned bits in the pan. Stir in the chopped parsley and pour and scrape the contents of the pan over the chicken breasts. Serve right away.