Chicken in Fresh Herbs: The Best Chicken in Fresh Herbs Recipe from Cook'n

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	Chicken in Fresh Herbs

Serves: 4

PREP: 8 MIN * MARINATE: 30 MIN * COOK:20 MIN * 4 SERVINGS

   4 boneless skinless chicken breast halves (about 1 1/4 pounds)
   1/4 c chopped fresh chervil leaves
   1/4 c chopped fresh tarragon leaves
   1/2 c dry white wine or chicken broth
   1 tbs lemon juice
   1/2 tsp salt
   1 medium shallot, chopped
   Cracked pepper, if desired

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Place chicken in shallow glass or plastic dish. Mix remaining ingredients except pepper; pour over chicken. Cover and let stand 30 minutes.

Cook chicken and herb mixture in 10-inch skillet over medium-high heat 15 to 20 minutes, turning chicken once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with pepper.

1 SERVING: Calories 150 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 75mg; Sodium 370mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 27g
% DAILY VALUE: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 8%
DIET EXCHANGES: 4 Very Lean Meat

Betty's Tip
Chervil is an herb with a sweet flavor reminiscent of onion and parsley. It looks very similar to Italian flat-leaf parsley, which can be used as a substitute for chervil if you have trouble finding it. The other herb in this recipe is tarragon, which has a delicate licorice flavor.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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