Chicken With Fines Herbes Recipes

CHICKEN WITH FINES HERBES

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.

CRISPY CHICKEN PICCATA WITH FRISEE AND FINES HERBES

Steps:

• Lay the chicken thighs between two pieces of plastic wrap and pound to 1/2 to 3/4 inches thick with a mallet. Set up 3 medium bowls: fill one with the flour mixed with the salt and pepper; fill the second with the eggs; spread the breadcrumbs in the third.
• Dip the chicken thighs in the flour, coating them evenly. Next, dip in the egg wash, coating so no flour shows underneath. Finally, dip in the breadcrumbs, making sure the thighs are evenly covered.
• Heat the oil in a 12-inch skillet to about 350 degrees F. Fry the chicken until golden brown on both sides and cooked through, about 3 minutes per side. Drain on paper towels and set aside.
• For the sauce: Roughly chop the garlic and small-dice the shallot, then throw them into the skillet to sauté. As soon as the garlic and shallots start to color, deglaze the pan with the white wine and cook for 1 minute. Add the chicken stock and reduce by half. Over low heat, whisk in the olive oil and butter to thicken the sauce. Add the capers, parsley and the juice of 1 lemon. Transfer the sauce to a container and set aside.
• Halve the other 2 lemons and sear them in the skillet, cut-side down, until caramelized.
• Whisk together the olive oil, lemon juice, Dijon, salt and pepper. Toss with the frisee.
• Place the crispy chicken on plates, cover with lemon-caper sauce, top with frisee salad and garnish with a burnt lemon half. Sprinkle with chervil, tarragon, parsley and a generous amount of Parmesan.

CHICKEN SAUTé FINE HERBES

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.

CHICKEN WITH HERBS

Steps:

• Combine fresh and dried herbs, garlic, lemon juice, salt and pepper in food processor. When machine begins running, slowly pour in olive oil to form a thick emulsion.
• Transfer to a non-aluminum bowl or pan, add chicken, and turn to coat. Cover and refrigerate 2 to 3 days, turning once or twice.
• Preheat oven to 400 degrees. If planning to finish cooking on a charcoal grill, prepare a hot coal fire. Then, place chicken pieces skin-side up in a shallow roasting pan. Roast uncovered until almost cooked through, about 25 minutes.
• Finish cooking over a charcoal fire, or under a preheated broiler, turning once, until skin is well browned and meat is cooked and juicy, 5 to 7 minutes. Serve hot.