Recipe: Chicken in Fresh Herbs

By now you know how I feel about herbs used in cooking… fresh is the way to go… this recipe calls for chervil… it can be difficult to find… and when you do find it… I suggest … cleaning it, chopping it and freezing it … it will keep well in the freezer … in the same way I suggested in a Tip of the Day for parsley.

Chervil can be difficult to find even in dried form … dried herbs are not my favorite, but I do use them. You can find chervil online at The Spice and order it from them… it’s not expensive and is well worth it… chervil has a wonderful flavor similar to parsley with a light onion flavor.

You can substitute parsley as a last resort… I would also snip some chives in to capture some of the onion flavor you would be losing out on with parsley.

You can substitute chicken broth for the white wine if you prefer.

This dish is very simple and very good. It’s very low in fat and calories… but high in flavor.


Chicken in Fresh Herbs Recipe

All you need:

4 boneless, skinless chicken breast halves
¼ cup chopped fresh chervil leaves
¼ cup chopped fresh tarragon leaves
½ cup dry white wine
1 tablespoon lemon juice
½ teaspoon salt
1 medium shallot, chopped
Freshly ground black pepper
Chopped fresh parsley for garnish

All you need to do:

Place the chicken in a glass bowl or shallow dish.

Mix remaining ingredients (except the freshly ground pepper) in a large measuring cup or medium bowl.

Pour the mixture over the chicken, cover with plastic wrap and let marinate for 30 minutes.

Spray a medium skillet (non-stick preferred) with cooking oil.

Cook chicken over medium high heat until done, turning once.

Place on serving platter and sprinkle with freshly ground pepper.

Garnish with chopped fresh parsley.

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