One of simplest and most delicious flavorings in saucemaking is a combination of fresh herbs—chervil, parsley, chives, and tarragon—called fines herbes. It is best to use about one-quarter as much tarragon relative to the other herbs, or else its flavor will overpower the others. In this recipe, chicken breasts are sautéed and then a sauce is made by deglazing the caramelized juices in the pan and adding the herbs.
|bone-in chicken breasts|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.