Recipe: Herbed Chicken Paillard

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

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