Chicken with a Green Chervil Sauce
2 tablespoons olive oil
4 chicken fillets cut in half or 2 whole fillets with skin on
1 large bunch of chervil, stems and leaves separated
1 small bunch of parsley, leaves only (1 cup leaves, loosely packed)
1 fresh onion, finely chopped
grated zest and juice of 1 lemon
Preheat oven to 200* C (390* F) Fan.
In a bowl, toss the chicken with the chervil stems, 2 tablespoons of olive oil, salt and pepper.
Place the chicken fillets in a small baking pan, skin side down. Place the chervil stems between the fillets.
Bake for 20-30 minutes, until the fillets turn golden brown.
Remove from oven and prepare sauce.
In a small blender, combine the parsley leaves, chervil leaves, fresh onion, grated lemon zest, lemon juice, chicken juices from the pan and some olive oil.
Blend until completely combined. Add the remaining olive oil, a little at a time. Add a little more if needed, so that the ingredients come together to make a sauce.
Serve chicken fillets with sauce!
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