Recipe of the Month: March 2024

​Herb-Crusted Chicken Breast

Courtesy of: Chef John Moeller, Former White House Chef
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Serves: 6
Ingredients:

• 1 teaspoon finely chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped fresh chives
• 1 teaspoon finely chopped fresh tarragon
• 1 teaspoon finely chopped chervil, optiona
• 1/4 cup flour
• 1/4 teaspoon salt 
• 1/4 teaspoon pepper
• 6 (5-ounce) skinless, boneless chicken breasts
• 1 egg white, lightly whipped
• 1/4 cup unsalted clarified butter

Instructions:

1. Preheat the oven to 350 degrees F.
2. Combine parsley, chives, tarragon, and chervil in a shallow bowl. 
3. Place flour in a separate small bowl, and stir in salt and pepper. 
4. Dredge the skin side only of chicken breast in flour, and shake off excess. 
5. Dip the floured side of chicken in egg white, and shake off excess. 
6. Place chicken breast on a plate, floured-and-egg side up. 
7. Evenly sprinkle chicken with a fine herb mixture.
8. Heat a medium saute pan over medium-high heat, and add clarified butter. 
9. In batches, place chicken herb-side down in pan, and gently sautee for 4 to 5 minutes per side. 
10. Transfer to a sheet pan herb-side up, and finish in the oven for 8 to 10 minutes. 
11. Remove from the oven, and let it rest for 5 minutes.