Chicken with Herb Sauce
Packed with flavor and finished in half an hour, this Chicken with Herb Sauce is sure to become a weeknight staple. Chicken stock, heavy cream and herbs combine for a hearty sauce to spice up your chicken.
Ingredients
For the chicken
- 4 chicken breasts
- 1 tbsp. oil
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 tbsp. parsley
- 1 tbsp. tarragon
- 1 tbsp. rosemary
- 2 tbsp. finely chopped shallots
- 1 tbsp. minced garlic
- Salt and pepper to taste
For the asparagus
- 1 bunch of asparagus
- 1 tsp. finely chopped shallots
- 1 tsp. minced garlic
- 1 tbsp. oil
- Salt and pepper to taste
Instructions
Chicken
- Preheat oven to 350.
- In a medium saucepan heat oil until hot.
- Sear and brown chicken until slightly brown on both sides.
- Place chicken on a baking sheet and place in the oven for 15 to 18 minutes or until internal temperature reaches 165.
- In same saucepan add shallots and garlic then sauté until transparent.
- Add heavy cream to pan and heat for a few minutes then proceed to add your chicken stock to heavy cream mixture and boil until it begins to thicken.
- Add herbs to sauce mixture and simmer on low heat.
- Plate chicken and top with white sauce.
Asparagus
- Preheat oven to 350.
- Trim asparagus and cut off white ends.
- Toss asparagus in shallots, garlic, oil, salt and pepper.
- Place asparagus on baking sheet and bake 9 to 12 minutes or until tender.
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