Sauteed Chicken with Herb de Provence Cream Sauce

Ingredients

• 4 whole chicken breasts, cut in half, boneless, skin on
• flour, lightly coat
• herb de provence
• butter
• olive oil
• 1/4 to 1/2 cup white wine
• 1/2 to 1 cup chicken stock
• 1/4 cup whipping cream
• 1 tablespoon butter

Method

• Light coat chicken with flour, shaking to remove excess flour.
• Heat pan. Melt a bit of butter and olive oil in non-stick fry pan. Sprinkle with s/p and h de provence. Sear one side until golden, turn and season. Sear until golden. Add about 1 cup of chicken broth and cover for about 7-8 minutes until cooked through.
• Remove chicken to hot plate and tent with foil. Meanwhile scrape up "nummy scrummies" and add a splash of white wine. Reduce to 1/2 of wine. Add about a cup of chicken stock. Reduce to half. Add whipping cream, reduce. Whisk in 1 tablespoon of cold butter. Taste for correct seasoning. Serve sauce with chicken.

Notes

• SERVINGS: 8
• SOURCE: Apple Charlotte