Chicken with Chervil Sauce

Chervil is a pale green, frilly annual that sometimes comes back a second year and that is a dainty relative of parsley and lovage. Its tender leaves should be used raw, perhaps tossed into a salad, or exposed only briefly to heat. Its delicate flavor is like a cross between parsley and tarragon; longer cooking tends to turn it grassy. Chervil works particularly well with mild foods like poached chicken breasts, white-flesh fish, and eggs. Unlike other herbs, it is almost impossible to use