Chicken Fines Herb

Chicken Fines Herb


4 pieces chicken breasts, cut in half
salt, to taste
pepper, to taste
MAYA All-Purpose Flour for dredging, if desired
1 fluid ounce clarified butter
¼ ounce  minced shallots
1 cup white wine
4 cups  jus lie or demi glace (reduced chicken stock 1/16th)
1 cup heavy cream
salt and pepper, to taste
½ cup fines herbs (chives, parsley, tarragon)


Blot the chicken breasts to dry, and season with salt and pepper. Dredge in flour if desired. Heat clarified butter in a large sauté pan over medium high heat or until almost smoking. Brown chicken on both sides and finish cooking in a 350°F oven until cooked. Keep warm at 180°F/82°C while making the sauce.

Heat the butter in a saucepan over medium high heat. Add shallots and sweat until translucent and aromatic. Add the wine and reduce until nearly dry. Add jus lie or demi glace.  Bring to a simmer, and reduce slightly. Add the cream and continue to simmer the sauce to reach a good flavor and consistency. Season with salt and pepper and strain. Add finely chopped fines herbs to finish.  Slice as desired.


Serves: 8


Elite Recipes: European Food Made Simple with Cara Davis

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