Poulet Sauté Aux Fines Herbes

Chicken with Herbs


Sauté chicken suprêmes to a “brown” color. Put on plate. Remove flat bones. Sprinkle with chopped parsley and chives. With paper towels, wipe out the skillet in which the suprêmes were sautéed. Add chunk of butter. Cook butter to a nut brown and then pour over herbs and suprêmes.


Hermitage Blanc