Wednesday, January 4, 2012
I think I called this French chicken because I used wine, butter, and lavender. Anyway, it came out really good. I made this a while ago so I will try to remember what I used.
2 chicken boneless skinless chicken breasts
1/2 teaspoon of a French spice mixture I have. Sprinkle 1/2 teaspoon on each breast. My spice mixture has lavender, sea salt, thyme.
1/4 teaspoon tarragon on each chicken breast
1 garlic clove, minced
2 tablespoons butter
1/2 cup white wine to deglaze. Cook on medium high heat and reduce.
Serve with rice or boiled potatoes