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Directions:
Season the chicken with salt and pepper. Spread the flour on a plate. Dredge the chicken in the
flour, coating the pieces completely; shake off the excess.
In a large sauté pan over medium-high heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil
until almost smoking. Add the chicken and cook, turning once, until golden brown and cooked
through, about 4 minutes per side; add more butter and oil to the pan if needed. Transfer the
chicken to a warmed plate and cover loosely with aluminum foil.
Reduce the heat to medium and add the shallot to the pan. Cook, stirring constantly, until
translucent, 1 to 2 minutes. Add the vermouth, stock and demi-glace and cook, stirring to scrape
up the browned bits, until the sauce thickens, 3 to 5 minutes. Stir in the chives, parsley and
tarragon, and season with salt and pepper.
Return the chicken to the pan and coat with the sauce. Transfer the chicken to a platter and spoon
the sauce on top. Serve immediately. Serves 2