We’ve got a number one recipe for chicken breasts here, pounding them into paillards, thin “cutlets” that are usually breaded in panko crumbs before sautéing. Instead of panko, we’re suggesting some killer Spanish potato chips, a lot more flavorful than panko.

This is a turn on a traditional “coq au vin” that is of the sort that a hunter would be able to make, utilizing mushrooms from the forest floor.