Chicken With Chervil Sauce

1. 1

   Melt butter in a medium saucepan over low heat.

2. 2

   Add minced shallot, and cook, stirring, for 3 minutes, until limp and translucent.

3. 3

   Add the chicken to the pan in one layer.

4. 4

   Add the stock.

5. 5

   Cover and bring to a boil.

6. 6

   Turn the chicken.

7. 7

   Lower the heat, and simmer, covered, for 8 minutes.

8. 8

   Add the minced chervil, turn the chicken again and simmer, covered, for 4 minutes.

9. 9

   Remove chicken, and keep it warm.

10. 10

    Season broth with salt.

11. 11

    Mix cornstarch with 1 tablespoon water.

12. 12

    Bring broth to a boil.

13. 13

    Pour cornstarch mixture into sauce, whisking constantly.

14. 14

    Return sauce to a boil, still whisking.

15. 15

    Lower heat slightly, and simmer for 2 minutes, whisking.

16. 16

    Serve the chicken with the sauce and sprigs of chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.