Sauteed Chicken with Herb de Provence Cream Sauce


  • 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


  • 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.


  • SOURCE: Apple Charlotte