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Sautéed Chicken Breasts with Chervil

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Photo: Scott Phillips

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Recipe by Ruth Lively
December 1999
from issue #24

Sautéed Chicken Breasts with Chervil

4 servings

This takes all of about 10 minutes to make, but the result is moist, delicious, and elegant. For a slightly crisp exterior to the chicken, remove the meat from the pan before adding the lemon juice. Pour the sauce over the chicken, and then sprinkle with the chervil. Whichever method you follow, be sure your pan is up to temperature before putting in the butter. I’ve had best results using enameled cast iron.

4 skinless, boneless chicken breast halves
4 Tbs. butter
Salt and pepper
1⁄2 cup flour
Juice of half a lemon
1⁄2 cup chopped chervil

Set over medium-high heat a heavy non-reactive pan wide enough to hold all four chicken breasts without crowding. Trim any bits of fat from the chicken. Put the butter in the hot pan to melt. Season the chicken with salt and pepper, and dredge in flour to lightly coat the breasts.

When the butter is melted, lay the breasts in the pan; don’t overlap them. Sauté for 3 minutes, until golden. Turn the chicken over and cook for another 3 minutes.

Turn the heat off, quickly pour in the lemon juice, and swirl the pan to mix the butter and lemon juice. Sprinkle most of the chervil over the chicken, and turn each piece once to coat with the sauce. Serve immediately, topped with the remaining fresh chervil.

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