NuWave PIC Pro Chef - Herb Chicken

39
Recipes
Herb Chicken Serves: 4
Ingredients:
4 (6-ounce) boneless, skinless chicken breasts
¼ cup our
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped oregano
2-3 cloves garlic, peeled and nely chopped
½ cup white wine
¾ cup chicken stock or broth
¼ cup fresh chopped Italian parsley or chervil
Directions:
1. Heat large sauté pan on Medium-High (375°F).
2. Dredge chicken in our, which has been seasoned with salt and pepper.
Shake off the excess our.
3. Add chicken to frying pan and brown on both sides for color; set aside.
4. Add herbs, garlic, and wine to large sauté pan.
5. Bring cooking liquid to simmer on Medium-High (375°F).
6. When cooking liquid is brought back up to temperature, add chicken
to frying pan.
7. Add chicken stock and bring back to simmer on Medium-Low (175°F).
8. Cover and cook chicken for about 10-12 minutes or until internal
temperature reaches 170˚F.
9. Before serving, sprinkle with fresh parsley or chervil.
Tip: If you don’t have fresh thyme, rosemary, or oregano, you can substitute
with 1 teaspoon dried thyme, rosemary, or oregano.