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Sautéed Breast of Chicken with Tomatoes & Fines Herbes
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 2005
This is a simple example of the classic sauté method in French cuisine. Cooked this way, the chicken has an exciting freshness of flavour and a juicy texture with a soft ‘just set’ quality to it. Serve with steamed kipfler potatoes.
Ingredients
6 x 180-200 g 4 tablespoons - <
Method
- Season the chicken breasts by passing them through the seasoned flour shaking off any excess. Cut each of the tomato quarters in half and set aside.
Preheat the oven to . Heat the oil and the 30g of butter in a heavy-based frying pan that will com150°C
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