This recipe from the Williams-Sonoma kitchen isn't that hard, but it sure sounds fancy.
If you've got guests coming over, double or triple it.
Or make it a romantic evening for two by adding a couple of glasses of wine. The kids can have pizza in the living room.
Herbed Chicken Paillard
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Yield: 2 servings
2 boneless, skinless chicken breast halves
salt and freshly ground pepper
1/3 cup all-purpose flour
1-2 tablespoons unsalted butter
1-2 tablespoons extra-virgin olive oil
1 small shallot, minced
1/2 cup dry vermouth
1/2 cup chicken stock
2 tablespoons chicken demi-glace
2 tablespoons minced fresh chives
2 tablespoons fresh flat-leaf parsley
2 tablespoon minced fresh tarragon
Season chicken with salt and pepper. Dredge in flour; shake off excess. In large saute pan over medium-heat, melt one tablespoon butter with one tablespoon oil. Add chicken; cook until golden brown and cooked through, about four minutes per side; add more oil and butter to pan if needed. Transfer to warmed plate; cover loosely with foil.
Reduce heat to medium; add shallot. Cook, stirring constantly, until translucent, 1-2 minutes. Add vermouth, stock and demi-glace; cook, stirring, until thickened, 3-5 minutes. Stir in chives, parsley and tarragon; season with salt and pepper. Return chicken to pan; coat with sauce. Transfer to platter.
-- Emily Simnitt