Chicken With Chervil Sauce

• 2 teaspoons unsalted butter
• 1 medium shallot, minced (3 tablespoons)
• 4 boneless skinless chicken breasts (about 1 1/4 pounds)
• 1 1/4 cups chicken stock
• 1 large bunch chervil leaves, all but 12 sprigs minced (about 3 tablespoons)
• Kosher salt to taste
• 2 tablespoons cornstarch

1. Melt butter in a medium saucepan over low heat.
2. Add minced shallot, and cook, stirring, for 3 minutes, until limp and translucent.
3. Add the chicken to the pan in one layer.
4. Add the stock.
5. Cover and bring to a boil.
6. Turn the chicken.
7. Lower the heat, and simmer, covered, for 8 minutes.
8. Add the minced chervil, turn the chicken again and simmer, covered, for 4 minutes.
9. Remove chicken, and keep it warm.
10. Season broth with salt.
11. Mix cornstarch with 1 tablespoon water.
12. Bring broth to a boil.
13. Pour cornstarch mixture into sauce, whisking constantly.
14. Return sauce to a boil, still whisking.
15. Lower heat slightly, and simmer for 2 minutes, whisking.
16. Serve the chicken with the sauce and sprigs of chervil.

unsalted butter, shallot, chicken breasts, chicken stock, chervil, kosher salt, cornstarch

Taken from cooking.nytimes.com/recipes/8982 (may not work)