I made this one up to suit our tastes and to use that wonderful Spice House Herb de Provence every chance I get. It's the best you can find.
It's nice to make this large a batch and then freeze it or serve a crowd.

Note: keep your herbs in the freezer and just fill small containers for use in the kitchen to keep them fresh.

Yield: 8 -10

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Preparation Instructions

Salt, pepper and herb de provence on Chicken.
Dredge the chicken in flour – saute in olive oil on med/hi
until brown ---About 2 min. per side

Remove and set aside in plate – do in 2 batches in large pan.

Add the marsala and reduce about 2-3 minutes.
Add the chicken broth.
Put Chicken back in and mix in with the broth.
Add herbs.

Cover and simmer 20-25 minutes on Low.*
Remove chicken to a bowl.
Stir in the beurre manier with a whisk to thicken sauce.
Put chicken back in and simmer 5 minutes.
Add PARSLEY and adjust seasonings to taste.


Yield: 8 -10
Helpful Hints

*You can use chicken breasts if you prefer - just cut in medium sizes, and cook for only about 10 minutes in the sauce so it doesn't get rubbery.

Another option is adding mushrooms, which you can saute in the chicken fon w/ a little more butter, before putting the broth back in.
I prefer Jasmine rice cooked with a dash of butter, but any rice will do.


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1 Comment

D'Anna N

My sauce was very runny, it never thickened. The taste of the chicken was good, it was tender,but didn't taste the herbs at all. If I make it again I may use less broth to see if there was to much liquid with 2 cans of chicken broth.