Courtesy of Bibiche Bistro, Chef Hugh Levesque

Ingredients, Sauce:

2 cups chicken stock

2 cups white wine (Chardonnay)

1 shallot, diced

1 tablespoon whipping cream

4 sprigs of tarragon

1 sprig of thyme

Ingredients, Chicken:

2 teaspoons salt

2 teaspoons celery salt

2 teaspoons cayenne pepper

2 teaspoons fresh ground white pepper

2 teaspoons onions powder

2 teaspoons garlic powder

2 teaspoons dry mustard

2 teaspoons fennel seeds

2 teaspoons paprika

2 teaspoons ground oregano

2 teaspoons ground sage

2 teaspoons ground thyme

2 teaspoons ground coriander

6 6-8 oz. chicken breasts

1 cup unsalted butter, clarified

1 cup well-chilled unsalted butter, cut into tablespoon pieces

3/4 cup chopped toasted pecans

1 1/2 teaspoons minced fresh parsley

1 teaspoon minced garlic

Method, Sauce:

1. Boil all ingredients in heavy saucepan until reduced in half
2. Strain into heavy medium saucepan

Method, Chicken:

1. Preheat oven to 400F
2. Mix first 13 ingredients in large bowl
3. Pat chicken dry
4. Dredge (coat) in seasoning, shake off excess seasoning
5. Brush clarified butter over chicken
6. Arrange chicken on baking sheet and cook approximately 8 minutes each side - until springy to the touch
7. Meanwhile, bring sauce to a boil
8. Remove from heat and whisk in 2 tablespooons well-chilled butter
9. Set pan on low heat and whisk in remaining butter 1 tablespoon at a time
10. (If sauce breaks down at any time, remove from heat and whisk in 2 tablespoons of cold butter)
11. Mix in pecans, parsley and garlic
12. Place chicken on plates
13. Pour sauce over chicken

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