Chicken Sauté Fine Herbes
- 1 cup white wine (Pouilly Fuissé or White Pinot)
- + 3 more ingredients
- Salt, freshly ground pepper
- 4-6 tablespoons butter
- 3 ½ to 4 pound chicken, quartered
1. Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following co...