Chicken With Chervil Sauce

Ingredients

• 2 teaspoons unsalted butter
• 1 medium shallot, minced (3 tablespoons)
• 4 boneless skinless chicken breasts (about 1 1/4 pounds)
• 1 ¼ cups chicken stock
• 1 large bunch chervil leaves, all but 12 sprigs minced (about 3 tablespoons)
• Kosher salt to taste
• 2 tablespoons cornstarch

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    236 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 34 grams protein; 110 milligrams cholesterol; 351 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Melt butter in a medium saucepan over low heat. Add minced shallot, and cook, stirring, for 3 minutes, until limp and translucent.
2. Add the chicken to the pan in one layer. Add the stock. Cover and bring to a boil. Turn the chicken. Lower the heat, and simmer, covered, for 8 minutes. Add the minced chervil, turn the chicken again and simmer, covered, for 4 minutes.
3. Remove chicken, and keep it warm. Season broth with salt. Mix cornstarch with 1 tablespoon water. Bring broth to a boil. Pour cornstarch mixture into sauce, whisking constantly. Return sauce to a boil, still whisking. Lower heat slightly, and simmer for 2 minutes, whisking.
4. Serve the chicken with the sauce and sprigs of chervil.