Chicken with Thyme & Sage Sauce
When I was familiarizing myself with pan-frying chicken, I used my America's Test Kitchen book a lot. I originally learned to make a chicken dish with sage-butter sauce. Since then, I've come up with a sauce encompassing multiple herbs. Chicken stock is my go-to over broth as I find it adds so much more flavour. If you don't have vermouth, just use a dry white wine. I thoroughly enjoy having a crispy foods smothered in a sauce. Want some easy recipe ideas? I still recommend their 'Cooking for Two' book here.
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Ingredients:
- ¼ cup plus ½ teaspoon flour
- 2 skinless, boneless chicken breasts, pounded to an even thickness
- kosher salt and fresh ground black pepper
- 3 tablespoons olive oil, divided
- 1 shallot, minced
- 2 teaspoons minced garlic
- ¼ cup chicken stock
- ½ cup extra dry vermouth
- 2 to 3 sprigs thyme
- 1 tablespoon butter
- 2 teaspoons minced fresh sage
- 1 teaspoon minced fresh thyme
Instructions:
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