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Main Dishes

Three Herb Chicken – 1998
​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 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.

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  • Home
  • Breakfast
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking