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pan-fried chicken breasts with herbs and white wine recipe

Written on Tuesday, October 25, 2016 | 6:25:00 PM

Serves : servings 

Ingredients : 
- 4 skinless, boneless chicken breasts
- 1 tbsp olive oil
- 150ml white wine
- juice of 1⁄2 lemon
- 25g butter
- small bunch of chervil, finely chopped
- small bunch of parsley, finely chopped
- a few sprigs of tarragon, finely chopped
- a few chives, snipped
- sea salt and freshly ground black pepper

Preparation Method :
1) Butterfly the chicken breasts, then season them with salt and and pepper. Heat the olive oil in a large frying pan. Cook the chicken breasts for 3–4 minutes on each side until just cooked through, then remove, cover with foil and keep them warm. If your frying pan isn’t large enough, you may have to cook the chicken in a couple of batches.

2) Add the white wine and lemon juice to the pan and bring to the boil, scraping up any sticky bits from bottom of the pan with a wooden spoon. Let the liquid bubble away until it is reduced by half, then add the butter. When the butter is foaming, add all the herbs and swirl to combine. Spoon the sauce over the chicken breasts to serve.


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