Fines herbes (FEEN erb) is a mixture of very finely chopped herbs, usually chervil, chives, parsley, and tarragon.
2 cups coarsely chopped peeled tomato
1 cup red wine vinegar
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons no-salt-added tomato paste
15 garlic cloves
4 (8-ounce) skinless, bone-in chicken breast halves
1 teaspoon fines herbes
1 bay leaf
How to Make It
Combine first 5 ingredients in a medium saucepan; stir well. Cover and simmer over medium-low heat 20 minutes. Add chicken, fines herbes, and bay leaf. Cover and simmer 25 minutes or until chicken is tender. Transfer chicken to a serving platter, and keep warm.
Bring tomato mixture to a boil; cook, uncovered, over medium heat 20 minutes or until mixture is reduced to 1 1/3 cups. Remove and discard bay leaf and, if desired, garlic.