Chicken with Herb Sauce

Packed with flavor and finished in half an hour, this Chicken with Herb Sauce is sure to become a weeknight staple. Chicken stock, heavy cream and herbs combine for a hearty sauce to spice up your chicken.


For the chicken

  • 4 chicken breasts
  • 1 tbsp. oil
  • 1/2 cup heavy cream
  • 1/2 cup chicken stock
  • 1 tbsp. parsley
  • 1 tbsp. tarragon
  • 1 tbsp. rosemary
  • 2 tbsp. finely chopped shallots
  • 1 tbsp. minced garlic
  • Salt and pepper to taste

For the asparagus

  • 1 bunch of asparagus
  • 1 tsp. finely chopped shallots
  • 1 tsp. minced garlic
  • 1 tbsp. oil
  • Salt and pepper to taste



  1. Preheat oven to 350.
  2. In a medium saucepan heat oil until hot.
  3. Sear and brown chicken until slightly brown on both sides.
  4. Place chicken on a baking sheet and place in the oven for 15 to 18 minutes or until internal temperature reaches 165.
  5. In same saucepan add shallots and garlic then sauté until transparent.
  6. Add heavy cream to pan and heat for a few minutes then proceed to add your chicken stock to heavy cream mixture and boil until it begins to thicken.
  7. Add herbs to sauce mixture and simmer on low heat.
  8. Plate chicken and top with white sauce.



  1. Preheat oven to 350.
  2. Trim asparagus and cut off white ends.
  3. Toss asparagus in shallots, garlic, oil, salt and pepper.
  4. Place asparagus on baking sheet and bake 9 to 12 minutes or until tender.