Chicken with Fines Herbs

This French recipe is all about flavour, freshness and simplicity. See my mashed potato recipe, but try and keep this one a little firmer.  You start by boiling cutting then your potatoes in water for your mash. Meanwhile, you season the chicken breasts with salt and pepper, coat them in a little flour, then cook them in olive oil until golden brown. Set them aside to keep warm. In the same pan, sauté shallots and garlic, then deglaze with white wine and chicken stock the mustard, salt, pepper, and herbs, and finish with a touch of butter for a velvety tasty extra sauce.

Served on a bed of firm buttery mashed potatoes, drizzled with the sauce, and garnish with fresh herbs. It’s ready in under 30 minutes and can be made with either fresh or dried herbs for a delicious meal!

• 2 Chicken breasts skinless
• 1 tbsp all purpose plain flour
• 2 tbsp olive oil
• 1 garlic clove
• 1 shallot
• ¼ cup chopped parsley
• 1 tbsp chopped Tarragon
• ¼ cup chopped Chervil or parsley
• ¼ cup chopped Chives
• ½ cup white viniger
• 1 cup chicken stock (home made please)
• 1 tsp Dijon mustard
• 3 tbsp butter
• 2 serves Mashed potato

Step 1
Remove any skin (if any) from chicken breasts the cut in half. With the thickest half, slice it horizontally. You should have 3 pieces per breast. Place in cling film and pound a little until they are all the same thickness, not too flat, just even.

Step 2
Season the chicken breasts with salt and pepper. Both sides. Then sprinkle the flour to coat each side as well.

Step 3
Place a frying pan on low to medium heat, add 1 tbsp olive oil and 1 tbsp butter, enough to cover the bottom of pan once melted. Place the chicken and cook until nice and brown on each side. Remove the chicken and set aside in warm spot. Ideally in oven or on hot plate.

Step 4
Add the shallots, grated garlic and cook until soft. Deglaze with the white viniger and keep reducing by half. Once the viniger has evaporated by half, add the chicken stock and reduce by half again. Add the mustard, salt and pepper and bring to a gentle simmer. Add the chopped herbs then mix in the butter on very low heat.

Step 5
On your warm serving plates, place the hot mashed potato, then the chicken breasts on top. Then drizzle sauce around chicken breasts. Garnish with assorted fresh herb leaves and enjoy! Bon appetite!