Poulet Sauté aux Herbes de Provence

Ingredients

• ½ cup butter
• 1 3-to 3 1/2-pound chicken
• 1 teaspoon dried thyme or savory
• 1 teaspoon dried basil
• ¼ teaspoon fennel seeds
• 3 cloves garlic
• ²/₃ cup dry white wine
• + 7 more ingredients
• • or ½ cup dry white vermouth
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons butter
  • or fresh parsley
  • 1 tablespoon dry white wine or dry white vermouth
  • 2 tablespoons fresh basil fresh fennel fronds

Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, ...

View full recipe at Epicurious