Main Dishes |
|
Three Herb Chicken – 1998
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Flatten chicken between sheets of waxed paper using the flat side of a meat mallet to about 1/4" thick.
In a large heavy skillet, heat butter and oil over moderate heat until foam subsides and cook garlic until softened. Add chicken and sauté until brown, about 2 minutes on each side.
Add broth and herbs and simmer until chicken is cooked through, about 5 minutes. Transfer chicken with a slotted spatula to a platter and boil broth until reduced to about 1/3 cup. Add cream and boil, stirring, until thickened slightly. Pour sauce over chicken and serve.
- 2 boneless, skinless chicken breast halves
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 garlic clove -- minced
- 1 cup chicken broth, low-salt
- 1 tablespoon fresh tarragon -- chopped
- 1 tablespoon fresh basil -- chopped
- 1 tablespoon Italian parsley -- chopped
- ¼ cup heavy cream
PREPARATION
Flatten chicken between sheets of waxed paper using the flat side of a meat mallet to about 1/4" thick.
In a large heavy skillet, heat butter and oil over moderate heat until foam subsides and cook garlic until softened. Add chicken and sauté until brown, about 2 minutes on each side.
Add broth and herbs and simmer until chicken is cooked through, about 5 minutes. Transfer chicken with a slotted spatula to a platter and boil broth until reduced to about 1/3 cup. Add cream and boil, stirring, until thickened slightly. Pour sauce over chicken and serve.