CHICKEN WITH CHERVIL SAUCE

Chicken With Chervil Sauce image

Provided by Barbara Kafka

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 teaspoons unsalted butter
1 medium shallot, minced (3 tablespoons)
4 boneless skinless chicken breasts (about 1 1/4 pounds)
1 1/4 cups chicken stock
1 large bunch chervil leaves, all but 12 sprigs minced (about 3 tablespoons)
Kosher salt to taste
2 tablespoons cornstarch

Steps:

Melt butter in a medium saucepan over low heat. Add minced shallot, and cook, stirring, for 3 minutes, until limp and translucent.
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.
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.
Serve the chicken with the sauce and sprigs of chervil.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 543 milligrams, Sugar 2 grams, TransFat 0 grams