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Chicken with Fines Herbes
- yield:
2
servings - Difficulty
Easy
Published 1991
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.
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