Name: Chicken Breast with Fresh Herbs And Vegetables
Ingredients: 2 Chicken breasts; 2 tb Chervil; 2 tb Flat parsley; 2 tb Chives; 2 tb Tarragon; 2 tb Celery leaves; 150 g Carrots; 100 g Turnips; 150 g Small leeks; 2 Stalks celery; 8 Pearl onions; 2 Shallots; 2 Cloves garlic; 1 Bouquet garni; Salt and pepper; 1 Clove

CATEGORY	CUISINE	TAG	YIELD
Meats		Ideal, Home, Cooks	1	servings

INGREDIENTS

2		Chicken breasts
2	tb	Chervil
2	tb	Flat parsley
2	tb	Chives
2	tb	Tarragon
2	tb	Celery leaves
150	g	Carrots
100	g	Turnips
150	g	Small leeks
2		Stalks celery
8		Pearl onions
2		Shallots
2		Cloves garlic
1		Bouquet garni
		Salt and pepper
1		Clove

INSTRUCTIONS

Vegetable stock: Cut the vegetables into large match sticks. In a
saucepan, place the shallots, pearl onions, garlic, bouquet garni and
seasoning and cover with water. Bring to the boil and cook for 10-12
minutes. Add the other vegetables and gently cook for 2-3 minutes.
Chicken breasts: Slice the chicken breasts in half horizontally
without cutting through. Season the interior with salt and pepper and
fill with the mixed herbs, saving 2 tablespoons for the end. Wrap in
cling film and tie both ends with string. Place the chicken breasts
in the vegetable stock and poach for 12-15 minutes. Remove from the
stock along with the vegetables. Cook the cooking liquid until
reduced by half. Mix in the remaining herbs.
Presentation: place the vegetables in the bottom of a soup plate. Cut
the chicken in half and arrange on top of the vegetables. Pour the
cooking liquid on top. Decorate with whole leaves of herbs.
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