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Sautéed Breast of Chicken with Tomatoes & Fines Herbes

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

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
  • <

Method

  1. 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.
  2. Preheat the oven to 150°C. Heat the oil and the 30g of butter in a heavy-based frying pan that will com

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