Minute Recipe: Chicken Persillade
Jacques breaks with tradition to make a Skillet Apple Charlotte cooked in a single pan. From a jar of mayonnaise, he makes a dressing -- that's his alone -- to serve with eggs, anchovies, and tomatoes in a Harlequin Salad. And when veal isn't an option for the classic scaloppine, Jacques chooses turkey breast for a twist in Turkey Scaloppine with Dried Morels served with Middle Eastern Couscous with Saffron
