Sautéed Breast of Chicken with Tomatoes & Fines Herbes

Name: Sautéed Breast of Chicken with Tomatoes & Fines Herbes
Yield: Serves 6
Cuisine: Australian
Ingredients: 4 firm, ripe tomatoes such as Roma, peeled and deseeded, then cut into quarters; 50 ml extra virgin olive oil; 30 g butter; 2 tablespoons tarragon vinegar; salt and freshly ground black pepper; 4 tablespoons plain flour; 6 x 180-200 g free-range chicken breasts, skin left on and the knuckle chopped off the wing; 30-50 g cold unsalted butter, diced; 2 tablespoons lightly snipped chervil leaves; 2 tablespoons finely chopped curly-leaf parsley; 2 tablespoons lightly snipped tarragon leaves; 300 ml well-flavoured chicken stock, reduced by ½

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

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 free-range chicken breasts, skin left on and the knuckle chopped off the wing
4 tablespoons plain flour
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Europe
Oceania
Australia
France
Main course
Mediterranean

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 150°C. Heat the oil and the 30g of butter in a heavy-based frying pan that will com