My personal chicken aux fines herbs recipe.
I use chicken tenderloins.
Fine herbs mix:
3 parts Thyme
2 parts each - Oregano, Rosemary, Sage
1 Part Majoram
1/2 Part Basil
Thoroughly mix together (grind up if you wish).
Take tenderloins and add some garlic powder, onion powder, and paprika to the outside. Throw on some aux fines herb mix. (I just kind of shake on each, it is to taste.)
Coat with some all purpose flour.
Squirt on some vegetable oil to the basket and to the tenderloins after you put them in. 10 Minutes at 390 F, open and flip the tender loins, squirt again and cook another 10 minutes.
Chow Down.
I serve with Q&Q vermicelli, a simple tossed salad, and a light white wine. (Sauvignon Blanc, or a Riesling)
Q&Q recipe:
One box Q&Q vermicelli
One small can tomato sauce + one can water
Garlic Powder, Onion Powder, and Paprika, to taste.
Some vegetable oil.
Oil small pan with lid, add Q&Q, stir and cook until the vermicelli starts turning brown. add seasoning, tomato sauce, and water. Stir and cover. Lower heat to low and stir every few minutes, keeping covered until done. When all fluid is absorbed by the vermicelli, it's done.
