Elle's Chicken St. Rémy
|Elle is the bright personality behind the Elle's New England Kitchen blog, where she posts on delicious recipe ideas and life in New Hampshire. She loves New England and how beautiful it is, and we absolutely adore her Chicken St. Rémy recipe! She notes that the recipe was formed from a pack of boneless chicken and a trip through her pantry. She had canned tomatoes, Herbes de Provence, a few shallots and garlic on hand, and the always important red wine, so she whipped up this delicious and simple recipe!|
Chicken St. Rémy
2 boneless chicken breasts, filleted (about 1 1/2 lbs total)
Dried Herbes de Provence, for sprinkling over the chicken
2 good sized shallots, finely diced
4 cloves of garlic, chopped
1/4-1/2 cup red wine, for deglazing pan
1 cup chicken broth
14 oz can diced tomatoes, undrained
1/2 tsp dried Herbes de Provence
1/2 tsp dried basil
salt and pepper, to taste
Sprinkle both sides of filleted chicken breasts with salt and pepper, and Herbes de Provence. How much? Not too much, but don't be stingy, either.
Heat a pan over medium high heat, and add a couple tablespoons of olive oil.
Saute each piece of chicken for 2-4 minutes per side, depending on thickness. You're not cooking them fully now, just getting some nice color on them.
Remove to a plate.
Add shallots and garlic to the pan, deglaze with the wine, and saute for about 5 minutes.
Add broth, tomatoes, the 1/2 tsp Herbes de Provence and basil.
Bring to a boil, add the chicken and any accumulated juices back to the pan.
Cover and simmer for 10 minutes, or until the chicken is done.
Serve chicken with tomatoes and sauce.
The potatoes served on the side are amazingly simple, and totally addictive. Take your favorite potatoes, scrubbed clean. Partially bake them in the microwave--but be sure to poke them with a fork so they don't explode first! Give them a few minutes in there, then cut them into roughly equal size. Heat some oil in a pan, add your potatoes and whatever seasonings you like-salt and pepper, in this case a little Herbes de Provence. Really, whatever you like. Get them nice and brown and crunchy and that's it. So easy!