Chicken with Fines Herbes

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Preparation info

  • yield:

    2

    servings
    • Difficulty

      Easy

Appears in

Sauces

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.

Ingredients

Method