Photo : Menu for Luncheon honoring Her Excellency Megawati Soekarnoputri, President of the Republic of Indonesia. September 19, 2001.
Herb-Crusted Chicken Breast with White Wine Butter Sauce ►
Chef’s Note: I was always looking for interesting light fare to make for lunch. This idea came from a restaurant that I worked at in France, Chez Camille. I thought that if I could crust the chicken with this wonderful mixture of herbs, it would not only give a dramatic presentation, but it would taste great also. This combination of herbs is known as fine herbs and blend together well. I’m always looking to create new ways to prepare chicken. Now 1,002 ways to cook chicken!
- Flat-leaf Parsley - 1 teaspoon, finely chopped, fresh
- Chives - 1 teaspoon, finely chopped fresh
- Tarragon - 1 teaspoon, finely chopped, fresh
- Chervil - 1 teaspoon, finely chopped, optional
- Flour - ¼ cup
- Salt - ¼ teaspoon
- Pepper - ¼ teaspoon
- Chicken Breasts - 6 (5-ounce) skinless, boneless
- Egg Whites - 1,egg white
- Clarified Butter - ¼ cup unsalted
- White Wine Butter Sauce
- Dry White Wine - ½ cup
- Shallot - 1, peeled and sliced
- Black Peppercorns - 6
- Bay Leaves - 2
- Heavy Cream - ½ cup
- Unsalted Butter - 2 sticks, room temperature
- Lemon Juice - ½ lemon
- Black Pepper - freshly milled
Herb-Crusted Chicken Breast
Preheat oven to 350°F.
Combine parsley, chives, tarragon, and chervil in shallow bowl. Place flour in separate small bowl, and stir in salt and pepper. Dredge skin side only of chicken breast in flour, and shake off excess. Dip floured side of chicken in egg white, and shake off excess. Place chicken breast on plate, floured-and-egg side up. Evenly sprinkle chicken with fine herb mixture.
Heat medium sauté pan over medium-high heat, and add clarified butter. In batches, place chicken herb-side down in pan, and gently sauté 4 to 5 minutes per side. Transfer to sheet pan herb-side up, and finish in oven for 8 to 10 minutes. Remove from the oven, and let it rest for 5 minutes.
White Wine Butter Sauce
In small saucepot over medium-high heat, combine wine, shallots, peppercorns, and bay leaves, and bring to simmer for 10 to 12 minutes, or until reduced by 90%. Add the cream, and continue to simmer for 5 minutes, or until reduced by 50%. Reduce heat to medium low, and whisk in the butter, 1 tablespoon at a time. Stir in lemon juice, and season with salt and pepper. Strain through a fine mesh strainer into another small saucepot, and keep warm over low heat. Do not boil (the sauce will separate).