Herb Chicken Breast with white wine sauce

Today experiment involve chicken breast, herbs, green onions and a white sauce. The outcome was not as pretty as I would have aimed for, but it was worth the try.

The sauce was very good, i could have added more and more butter for a thicker consistency but stopped at a thinner one. It was still rich in flavor and less fattening.

Ingredients:

2 chicken breast bone-in skin-on
1 green onion , chopped the green part, reserve the white part
1 bunch of basil
1 bunch of marjoram
1 bunch of thyme
salt and pepper
1/4 cup heavy cream
1 cup white wine
8 spoons of chilled butter

Directions:

Pre-heat the oven to 400F.

In a small sauce pan heat at medium high the white part of the green onion, half of the basil, half of the marjoram and half of the thyme. Let it reduce until there is very little liquid.

Mean while , prepare the chicken breasts.

Chopp the rest of the herbs and onion and mix them together.

Very carefully, separate the skin form the meat.

Season with salt and pepper in and out, top and  bottom.

Put  some half of the mix of herbs under the skin and "close it". Do this with each chicken breast.

Heat an oven proof pan (if you don't have one, preheat a cookie sheet in the oven). When it is very, very hot, that you can not stand to put your hand close to the bottom, cover it with vegetable oil and place each breast skin side down.

Let it stand 5 min. and when you can lift it  easily turn it , and let it sear for another 5 min. Transfer it to the oven, or the cookie sheet and let them roast for 20 min. per pound. The total time will depend on the  size of your chicken breasts.

Going back to the sauce, it should be reduced by more than half. I lacked of patience and  didn't waited enough, so please, wait!! it wont ruin the out come, but the sauce will be thicker.

Take out of the heat and add the cream and very slowly , with a continuous stir add spoon by spoon of butter, waiting between each for the previous to melt.  It will get thicker and thicker.

Using a colander, strain the liquid and discard the herbs and onion. Season and reserve.

Check the chicken for doneness and plate. Serve a full spoon of the sauce on the bottom of a plate and on top the chicken. Enjoy!