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Ingredients
2 teaspoons unsalted butter
1 medium shallot, minced (3 tablespoons)
4 boneless skinless chicken breasts (about 1 ¼ pounds)
1 ¼ cups chicken stock
1 large bunch chervil leaves, all but 12 sprigs minced (about 3 tablespoons)
Kosher salt to taste
2 tablespoons cornstarch
Nutritional analysis per serving (4 servings)
8 grams carbs; 111 milligrams cholesterol; 236 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 543 milligrams sodium; 34 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a medium saucepan over low heat. Add minced shallot, and cook, stirring, for 3 minutes, until limp and translucent.
- Step 2
Add the chicken to the pan in one layer. Add the stock. Cover and bring to a boil. Turn the chicken. Lower the heat, and simmer, covered, for 8 minutes. Add the minced chervil, turn the chicken again and simmer, covered, for 4 minutes.
- Step 3
Remove chicken, and keep it warm. Season broth with salt. Mix cornstarch with 1 tablespoon water. Bring broth to a boil. Pour cornstarch mixture into sauce, whisking constantly. Return sauce to a boil, still whisking. Lower heat slightly, and simmer for 2 minutes, whisking.
- Step 4
Serve the chicken with the sauce and sprigs of chervil.
Private Notes
Comments
I didn't bother with the cornstarch, just added a bit more butter to thicken up the sauce. I have chervil every spring in my garden as it's tougher than the lettuces in the Winter Mix I plant and really didn't know what to do with it. This is quite good, would make it again.
I plant chervil from seed in my garden every spring just so I can make this recipe. It is absolutely delicious, and I have made this many dozens of times. When the chervil runs out, I have also made it with tarragon, which is also very good, but different. I make it as written, with the one exception of adding two or three times more shallots than in the recipe. I think it adds to the flavor and the texture. Also, on occasion, I will replace some of the chicken stock with white wine for a bit richer flavor. I cannot recommend this recipe enough. It should be noted that the flavors in this dish are very delicate and subtle. So if you’re the kind of person who tends to dump red pepper flakes and hot sauce on everything, this one might be a challenge for you.
I didn't bother with the cornstarch, just added a bit more butter to thicken up the sauce. I have chervil every spring in my garden as it's tougher than the lettuces in the Winter Mix I plant and really didn't know what to do with it. This is quite good, would make it again.