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

    • salt

    • pepper


    • 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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