As someone who loves to cook, I enjoy using fresh herbs. Unfortunately they are quite pricey at the grocery store and when we do buy them, half usually goes to waste. We have tried growing herbs before, but didn’t have much luck, as they would eventually be taken over by bugs. Since we are now living in a townhouse that has a balcony, we decided to give it a shot again. We are hoping that the elevation will help keep some of the bugs away. We went out and purchased flat leaf parsley, basil, thyme and chives. So far they have been very good.
While searching through the blog, Elly Says Opa, I found many wonderful recipes that I am dying to try. One of which was Chicken with Herbed Pan Sauce. I thought this would be a great recipe to use some of our fresh herbs in. It’s also a new chicken recipe, which you can never have too many of. I knew that Greg would probably be a big fan of this as well. So with all of the arrows pointing to “make it,” I quickly added it to our weekly menu.
Although I adapted it a bit to fit with the ingredients I had on hand, the outcome was excellent. This will definitely be a repeat on our menus to come.
Chicken with Herbed Pan Sauce
1 Tbsp. olive oil
2 chicken breast halves, pounded to about 1/3-inch thick
1 small shallot, diced (I used onion since that is what I had)
1 clove garlic, minced
2 Tbsp. chopped fresh thyme, rosemary & chive (I substituted the original spices with what I had, feel free to do the same)
1/3 cup dry white wine
1/2 cup chicken broth
salt and pepper to taste
Heat a skillet over medium heat. Add the olive oil to pan. Season the chicken with salt and pepper, and then cook in the oil, about 4 minutes per side or until done. Remove the chicken and keep warm.
Add the shallots (or onion) to the pan and sauté until tender. Add the garlic and herbs and cook until the garlic is fragrant, about 30 seconds.
Pour in the white wine and reduce down by half. Add the chicken broth and do the same. Season the sauce to taste with salt and pepper. Serve sauce over chicken.