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

J. Kenji López-Alt
  • minutes
  • Serves 2 to 3

INGREDIENTS

2

Airline chicken breasts or boneless skin-on chicken breasts, whole

1 tbsp

Chervil, fresh

1 tbsp

Chives, fresh

1

medium clove Garlic

1 tbsp

Parsley, fresh leaves

1

Shallot, minced (about 1 tablespoon), small

1 tbsp

Tarragon, fresh leaves

1/2 cup

Chicken stock, homemade or store-bought low-sodium

2 tsp

Soy sauce

1

Kosher salt and freshly ground black pepper

1 tbsp

Canola oil

2 tbsp

Butter, unsalted

1 1/2 tsp

Gelatin, powdered

1/2 cup

White wine, dry