Chicken Sauté Fine Herbes Recipes

CHICKEN WITH FINES HERBES

Chicken With Fines Herbes image

One of my college roommates used to make this dish. Fines herbes contains thyme, oregano, sage, rosemary, marjoram, and basil. I'm not sure why this recipe calls for additional oregano & marjoram. Serve with hot buttered noodles.

Provided by TigerJo

Categories Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 large chicken breasts, skinned, halved, and boned
1/4 cup butter, softened
1 tablespoon fresh parsley, chopped
1/4 teaspoon fines herbes
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried marjoram, crushed
2 ounces monterey jack cheese, cut into eight strips
1 egg, beaten
1 tablespoon water
1/2 teaspoon vegetable oil
1/4 cup all-purpose flour
1/2 cup dry breadcrumbs, fine
1/4 cup dry white wine
minced fresh parsley

Steps:

Wrap 1 pc chicken between 2 pieces of clear plastic wrap; Working from center to edge, pound with a meat mallet to 1/8" thickness; remove plastic wrap, repeat with remaining chix, preheat oven to 350°F.
Combine butter, parsley, fines herbes, oregano& marjoram; using half of the mixture, reserving the other half; dot some on each chicken breast half; place a strip of cheese on each; fold in sides and roll up jelly-roll style; Press edges together to seal; in a med bowl combine egg, H2O, and oil; Roll chicken in flour to coat, dip into the egg mixture; roll in bread crumbs to coat.
Place chicken, seam side down, in a lg baking dish; bake, uncovered, for 20 mins; Meanwhile, melt remaining herb mixture, add wine; After 20 minutes of baking, pour wine mixture over the rolls; bake for 20 minutes more or until chicken is tender (be careful not to overbake).
Drain, reserving pan juices; serve chicken over hot cooked noodles; garnish with fresh parsley; pass reserved juices with chicken.

Nutrition Facts : Calories 262.3, Fat 16, SaturatedFat 7.3, Cholesterol 91.6, Sodium 195.7, Carbohydrate 8.2, Fiber 0.5, Sugar 0.6, Protein 19.1

CHICKEN SAUTé FINE HERBES

Chicken Sauté Fine Herbes image

Provided by James Beard

Categories Chicken Herb Poultry Sauté Winter House & Garden

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 1/2 to 4 pound chicken, quartered
4-6 tablespoons butter
Salt, freshly ground pepper
Tarragon
Chervil
Parsley
Chives
Rosemary
Dill
1 cup white wine (Pouilly Fuissé or White Pinot)

Steps:

Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.

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