Serves: 4
Total Calories: 155
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
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.
This Chicken in Fresh Herbs recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.
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