Sautéed Chicken Breasts with Fine-Herbs Sauce
Ingredients
- 2 tablespoons clarified butter
- 6 chicken breasts (boneless, skin-on)
- 2 tablespoons all-purpose flour
- 2 1/2 cups homemade chicken stock
- 2 tablespoons minced flat-leaf parsley leaves
- 2 tablespoons minced chervil
- 2 tablespoons minced tarragon leaves
- 2 tablespoons minced chives
- 2 ounces whole butter
- Salt and pepper, to taste
Instructions
- In a large sauté pan, heat the clarified butter over a medium-high flame.
- Meanwhile, season the chicken with salt and pepper and lightly dredge in the flour—making sure to shake off any excess flour.
- Add the chicken to the hot pan, skin-side down, in a single layer. Don’t overcrowd the pan; instead, cook the chicken in batches, if necessary.
- When the skin is fully rendered and golden brown—about 5 minutes—turn the chicken over to brown the other side. Once the chicken is fully cooked, remove it from the pan and keep it warm.
- Add the chicken stock to the hot pan and lightly scrape the bottom to pick up any browned bits stuck to the pan. Bring the stock to a simmer and allow it to reduce by half. Add the minced herbs and butter and swirl the pan to emulsify.
- Taste and adjust seasoning. Serve each chicken breast with a couple of ounces of the sauce.
