Sautéed Chicken Breasts with Fine-Herbs Sauce


By Will Packwood. Serves 6


Sautéed Chicken Breasts with Fine-Herbs Sauce


For 1 Batch(es)


  • 2 tablespoons clarified butter
  • 6 chicken breasts (boneless, skin-on)
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups homemade chicken stock
  • 2 tablespoons minced flat-leaf parsley leaves
  • 2 tablespoons minced chervil
  • 2 tablespoons minced tarragon leaves
  • 2 tablespoons minced chives
  • 2 ounces whole butter
  • Salt and pepper, to taste

Sautéed Chicken Breasts with Fine-Herbs Sauce Directions

  1. In a large sauté pan, heat the clarified butter over a medium-high flame.
  2. Meanwhile, season the chicken with salt and pepper and lightly dredge in the flour—making sure to shake off any excess flour.
  3. Add the chicken to the hot pan, skin-side down, in a single layer. Don’t overcrowd the pan; instead, cook the chicken in batches, if necessary.
  4. When the skin is fully rendered and golden brown—about 5 minutes—turn the chicken over to brown the other side. Once the chicken is fully cooked, remove it from the pan and keep it warm.
  5. Add the chicken stock to the hot pan and lightly scrape the bottom to pick up any browned bits stuck to the pan. Bring the stock to a simmer and allow it to reduce by half. Add the minced herbs and butter and swirl the pan to emulsify.
  6. Taste and adjust seasoning. Serve each chicken breast with a couple of ounces of the sauce.

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