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Chicken Breasts with Herb Sauce




Source of Recipe


Bon appetit from the Chef at World Wide Recipes.


Recipe Introduction


This technique can also be used with fish fillets and shrimp or scallops, and the sauce can also be used to top rice, noodles, or potatoes.


List of Ingredients




4 to 6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
All-purpose flour for dredging
2 Tblsp. (30 ml) olive oil
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) chicken stock or water
1/4 cup (60 ml) chopped fresh herbs such as parsley, cilantro, dill, chives, or savory
2 Tblsp. (30 ml) capers (optional)
2 Tblsp. (30 ml) butter (optional)


Recipe



Season the chicken breasts with salt and pepper and coat lightly with flour. Heat the olive oil in a skillet over moderate heat and sauté the chicken breasts until golden brown on both sides and firm to the touch. Transfer the chicken to an oven-proof platter and keep warm in a 200° F. (90° C.) oven. Add the wine and chicken stock to the skillet and reduce it by half, being sure to scrape up all the brown bits in the skillet as you stir. Stir in the fresh herbs and the optional capers and butter, and adjust the seasoning with salt and pepper. Spoon the sauce over the chicken and serve immediately. Serves 4 to 6.