Herb-Roasted Chicken Cutlets

Here the chicken combines with stock and the meat’s juices to produce a simple sauce. Nice over rice. Other protein you can use: any cutlets -pork, veal, or turkey.

1 tablespoon minced fresh tarragon (optional)

1/4 cup chopped fresh dill or chervil leaves

1/2 cup chopped fresh parsley leaves

Salt and freshly ground black pepper

3 tablespoons butter, extra virgin olive oil, or a combination

About 11/2 pounds boneless chicken (breasts, cutlets, tenders, thighs, or legs), pounded to uniform thickness if necessary

1 cup chicken or vegetable stock (to make your own) or water, plus a little more if needed, Warmed

• Heat the oven to 325 F. Mix the herbs with some salt and pepper; set aside about a tablespoon of this mixture and put the rest on a plate. Put the butter and/or olive oil in a baking dish and put in the oven; roll the chicken in the herb mixture. When the butter melts or the oil is hot, add the chicken and stock and return the pan to the oven.
• Roast the chicken, turning once or twice, until it is cooked through, about 15 minutes, perhaps longer for thighs (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink).
• Remove the pan from the oven and transfer the chicken to a warmed plate. If the juices remaining in the pan are thin, return the pan to the stove and cook over high heat for a minute or two to thicken them. Garnish the chicken with the remaining herb mixture and serve with some of the sauce spooned over it.

MAKES: 4 servings

TIME: 30 minutes