CHICKEN AND FRESH HERBS OH YEA BABE ENJOY DAN:

CHICKEN WITH FRESH HERBS OUT OF THE GARDEN by CHEF DAN:


Serves 4



INGREDIENTS:



2 chicken breast, skinless, boneless

1 tablespoons olive oil

2 tablespoon butter

3 garlic cloves, minced

3/4- cup fresh herbs, chocolate mint, sliver thyme, lemon thyme, red sage, rosemary, cilantro, and basil

1/3 cup red wine vinegar, plus more for sprinkling

1 tablespoon Dijon mustard

1/4- cup vermouth

1 teaspoon each of kosher salt and freshly ground black pepper



DIRECTIONS:



1. Pound chicken breast with heavy fry pan until 1/4-inch thick.

2. In a bowl add oil, vinegar, garlic, 1/2 cup herbs, mustard, S.&.P.

3. Mix well.

4. In a fry pan over medium-heat add 1 tablespoon butter until sizzling.

5. Add bowl of herb mixture, and chicken, cook until browned on all sides, about 4 minutes.

6. Transfer to a platter.

7. Add 1 tablespoon remaining butter, and vermouth to the fry pan, and cook 1 minute.

8. Pour the sauce over the chicken.

9. Sprinkle with additional vinegar and 1/4-cup herb mixture.



ENJOY DAN: (ROCK-ON)