Chicken Sauté Fine Herbes
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
63
Spice
43
Sweetness
38
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Brown the chicken pieces in the butter, turning each piece to color evenly
2
When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine
3
Cook gently until tender
4
Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill
5
Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture
6
Remove chicken to platter and pour pan juices over it
7
Brown the chicken pieces in the butter, turning each piece to color evenly
8
When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine
9
Cook gently until tender
10
Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill
11
Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture
12
Remove chicken to platter and pour pan juices over it