Herbed Chicken

Author

Nuwave

Servings

4

Category

Poultry

Ingredients

• Oil, as needed
• 4 chicken breasts, 6oz. each., boneless, skinless 1⁄4c flour
• 1⁄4t salt
• 1⁄4t pepper
• 1T fresh thyme
• 1T fresh rosemary, chopped
• 1T fresh oregano, chopped
• 2–3 cloves garlic, peeled and finely chopped
• 1⁄2c white wine
• 3⁄4c chicken stock or broth
• 1⁄4c fresh Italian parsley or chervil, chopped

Directions

1. Heat the oil in a large sauté pan on Medium-High (375°F).
2. Dredge the chicken in flour seasoned with salt and pepper. Shake off the excess flour.
3. Add the chicken to the pan and brown on both sides; set aside.
4. Add the herbs, garlic, and wine to the sauté pan and simmer on Medium-High (375°F).
5. When the mixture is brought back up to temperature, add the chicken to the pan.
6. Add the chicken stock and bring everything back to simmer on Medium-Low (175°F).
7. Cover and cook the chicken for about 10–12 min., or until its internal temperature reaches 170°F.
8. Before serving, sprinkle with fresh parsley or chervil.