Wednesday, November 19, 2014

Chicken Fines Herb by Chef Cara Davis

Chicken Fines Herb

Servings: Good for 8


4 pieces chicken breasts, cut in half
salt and pepper to taste
MAYA All-Purpose Flour for dredging, if desired
1 fluid ounce clarified butter
1/4 ounce minced shallots
1 cup white wine
4 cups jus lie or demi glace (reduced chicken stock 1/16)
1 cup heavy cream
1/2 cup fines herbs (chives, parsley, tarragon)


1. Blot the chicken breasts to dry, and season with salt and pepper.

2. Dredge in flour if desired.

3. Heat clarified butter in a large saute pan over medium high heat or until almost smoking.

4. Brown chicken on both sides and finish cooking in a 350 degrees F oven until cooked.

5. Keep warm at 180 degrees F or 82 degrees C while making the sauce.

6. Heat the butter in a saucepan over medium high heat.

7. Add shallots and sweat until translucent and aromatic.

8. Add the wine and reduce until nearly dry.

9. Add jus lie or demi glace. Bring to a simmer and reduce slightly.

10. Add the cream and continue to simmer the sauce to reach a good flavor and consistency.

11. Season with salt and pepper and strain.

12. Add finely chopped fine herbs to finish.  Slice as desired.

Happy Cooking!!!

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