Chicken with Fines Herbes
Elevate your dinner table with this elegant and flavorful Chicken with Fines Herbes recipe, a French-inspired dish that combines tender, golden-seared chicken breasts with a luxurious herb-infused cream sauce. Featuring a vibrant blend of fresh parsley, chives, tarragon, and chervil, this recipe celebrates the classic "fines herbes" mix, known for its delicate yet aromatic flavor profile. The creamy sauce is enriched with dry white wine, chicken stock, and a touch of heavy cream, creating a velvety texture that perfectly complements the juicy chicken. Prepared in just 40 minutes, this dish is ideal for weeknight dinners or special occasions, and it pairs beautifully with steamed vegetables, fluffy rice, or a crisp green salad. Simple yet sophisticated, this herb-forward chicken recipe is a must-try for lovers of French cuisine!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, minced
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon fresh chervil, finely chopped
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the minced shallot and sauté for about 2 minutes, or until softened.
Deglaze the skillet by pouring in the white wine. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. Let the wine simmer for 2-3 minutes, reducing slightly.
Add the chicken stock and heavy cream to the skillet. Stir to combine, then return the seared chicken breasts to the skillet.
Reduce the heat to low, cover, and let the chicken simmer for 10-12 minutes, or until cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken from the skillet and place it on a serving platter. Keep warm by tenting with aluminum foil.
Stir the finely chopped parsley, chives, tarragon, and chervil into the sauce. Let the sauce simmer for 1-2 minutes, allowing the herbs to release their flavors.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Spoon the sauce over the chicken breasts and serve immediately. Enjoy with steamed vegetables, rice, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 2979 mg | 130% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 224.7 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2154 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
