Chicken with Fines Herbes


Preparation info

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By James Peterson

Published 1991

  • About

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.


unsalted butter 2 oz 60 g
bone-in chicken breasts 2 2
salt and pepper to taste to taste
white wine cup 75 ml
heavy cream ½ cup 125 ml
chopped chives 2 tsp 10 ml
chopped parsley 2 tsp 10 ml
chopped chervil 2 tsp 10 ml
chopped tarragon ½ tsp 3 ml


  1. Heat the butter in a heavy-bottomed sauté pan just large enough to hold the breasts in a single layer. Season the breasts with salt and pepper and sauté them on both sides until they are golden brown and firm to the touch, 15 to 20 minutes.

  2. Transfer the chicken to a clean surface and pull away the bones sticking out the side of the breast. It is not necessary to remove the breastbone. Keep warm.
  3. Pour out and discard the cooked fat in the pan and add the wine. Simmer until the wine evaporates by three-quarters. Add the cream and herbs and simmer gently for about 2 minutes, until the cream thickens slightly and the herbs have a chance to infuse.
  4. Serve the chicken topped with the sauce.