Pan-Seared Chicken Fricassee with Herbes de Provence

Method

1. Prep and measure everything first; this chicken fricassee moves fast once the pan is hot.

2. Heat unsalted butter over medium-high until shimmering.

3. Add shallots and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with gruyere and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.