Chef Jeff's Sautéed Chicken with Garden Herb Cream Sauce and Julienne Vegetables

Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 6

Amount--Measure--Ingredient--Preparation Method
-------- ------------ --------------------------------
2 1/4 --pounds --boneless skinless chicken breast 6 ounce portions
1 each shallot --minced
1 cup cream
1/4 cup white wine
2 tablespoons fresh tarragon -- chopped
2 tablespoons parsley -- chopped
2 tablespoons fresh basil -- chopped
2 tablespoons chives -- chopped
1 pinch pepper
1 Dash salt
2 tablespoons vegetable oil
6 ounces carrot --julienne
6 ounces yellow bell pepper -- julienne
6 ounces celery -- julienne

-Heat sauté pan an oil until about to smoke.
-Season chicken and add to pan
-Sauté each side 2 minutes depending upon thickness,
until nice golden brown color is reached.
-While or before chicken cooks, steam the julienne vegetables
in a small amount of water in the microwave with a lid
for about 1 1/2 minutes or until just soft.
-Remove chicken to warm oven and add shallot in remaining oil
and sauté 2 minutes until soft.
-Deglaze pan with wine and scrape and browned bits from pan into sauce.
-Add cream and simmer until thickened slightly
-Season sauce and add herbs.
-Add sauce to warm plate. Slice chicken and place on sauce then
arrange vegetables on top of chicken.

Yield:
"2 1/4 pounds"
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Per Serving (excluding unknown items): 355 Calories; 17g Fat (44.0%
calories from fat); 41g Protein; 7g Carbohydrate; 1g Dietary Fiber; 134mg
Cholesterol; 203mg Sodium.