fines herbes

This recipe and technique uses powdered gelatin as the secret ingredient for perfect restaurant-quality pan-seared chicken and pan sauce flavored with white wine, shallots, and fresh herbs.

Easy Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce Recipe

chicken breasts

Diamond Crystal kosher salt (see black pepper

canola oil

dry white wine

chicken stock

gelatin

small shallot, minced (about 1 tablespoon)

unsalted butter

soy sauce

chives

parsley leaves

tarragon leaves

chervil

Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.

While chicken roasts, combine wine and stock in a liquid measuring cup and sprinkle gelatin over the top. Set aside.

Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.

Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add wine/stock mixture and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter and soy sauce and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.

Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Stir herbs into the pan sauce. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

ail, poivre, sel, farine, vin blanc, bouillon de poule, moutarde, champignon, lait, persil, oignon, blanc de poulet, Fines herbes, fromage blanc

Fricassée de poulet facile et rapide

gousses d'ail, écrasées

poivre

c.à.s de farine

verre de vin blanc

cl de bouillon de poule

c.à.c de moutarde

225 g de champignon, en lamelles

cl de lait

persil

oignon de taille moyenne, coupé en petits morceaux

blancs de poulet

Fines herbes ou autre

c.à.s de fromage blanc à 0% (ou crème allégée ou équivalent)

Faire revenir l'oignon dans une sauteuse jusqu'a ce qu'il soit tendre, ajouter l'ail et le poulet, assaisonner et cuire pendant 2 à 3 minutes jusqu'à ce que le poulet soit 'blanc'.

Ajouter la farine, bien mélanger, puis faire cuire pendant 1 minute. 

Ajouter le vin blanc et le bouillon, petit à petit, puis ensuite la moutarde, les champignons et le lait.

Faire mijoter environ 15 minutes jusqu'à ce que la sauce épaississe et que le poulet soit cuit. La sauce ne réduit pas beaucoup et reste assez liquide.

Enlever la sauteuse de la source de chaleur, ajouter le fromage blanc et le persil, puis servir immédiatement.

If you&#039;re a fan of store bought Boursin cheese spread, then you&#039;ll love this homemade version. This recipe is for my favorite flavor: garlic and herb. Or switch it up to make combos like chives and basil or shallots and mint. Or  take the short short cut: Use Simon &amp; Garfunkel rub and blend it in with a little salt.

Homemade Boursin Cheese Recipe

cream cheese ((you can use low fat))

garlic powder

⅛ teaspoon Morton Coarse Kosher Salt

black pepper

Prep. Let the cheese sit at room temp for about an hour to make it easy to mix. Low fat or spreadable cream cheese are easy to work in 15 minutes or less. Or microwave it for 10 seconds to soften it.

Blend in the seasonings with a fork. Let it age in the fridge for 4 hours or more if possible. This allows the oil-soluble flavors in the herbs to be extracted and marry with the cheese.

Serve. It is easier to spread on breads and crackers at room temperature. If there is any left over, plop it onto some plastic wrap and roll it into a ball or cylinder with the plastic tight against it and refrigerate. It&#039;ll last at least a week.

Top 3 fines herbes recipes from across the web

The most viewed fines herbes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Pan-Roasted Chicken Breasts Wi...

Fricassée de poulet facile et rapid...

Homemade Boursin Cheese Recipe

Top 3 fines herbes recipes from across the web

The most viewed fines herbes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pan-Roasted Chicken Breasts Wi...

Fricassée de poulet facile et rapid...

Homemade Boursin Cheese Recipe

The most viewed fines herbes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine