Makes 4 servings
- 4 boneless, skinless chicken breast halves (about 8 oz each)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- All-purpose flour, as needed
- 2 tablespoons vegetable oil
- 2 teaspoons minced shallots
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Cornstarch slurry (optional): 1 teaspoon cornstarch combined with 1 teaspoon cold water
- 1 teaspoon finely chopped tarragon
- 1 teaspoon finely chopped flat-leaf parsley
- 1 teaspoon finely chopped chives
- 1 teaspoon finely chopped chervil
- Season the chicken breasts with salt and pepper and dredge in the flour, shaking off any excess.
- Heat the oil in a large sauté pan over medium-high heat. Add the chicken breasts and sauté on the first side until light golden, about 5 minutes. Turn the chicken over and continue to sauté until opaque throughout, 7 to 8 minutes more. Transfer to warmed plates and cover loosely with aluminum foil to keep warm while preparing the sauce.
- Pour off all but 1 tablespoon of oil from the pan and place the pan over medium-high heat. Add the shallots and sauté until translucent, 1 to 2 minutes.
- Add the wine and stir to deglaze the pan, scraping up any browned bits from the bottom of the pan. Continue cooking over medium-high heat until the liquid has nearly cooked away. Add the broth, bring to a simmer, then add the cream and simmer until the mixture is flavorful and has reduced to a sauce-like consistency, about 5 minutes. If needed, add the slurry to the sauce, stirring constantly, and bring to a simmer to thicken the sauce slightly.
- In a small bowl, combine the tarragon, parsley, chives, and chervil (the fines herbes). Add them to the sauce, and season with salt and pepper. Pour the sauce over the chicken and serve immediately.