Chicken Fillets with Herb Sauce

500g chicken fillets
flour
salt and pepper
2 tablespoons each clarified butter and oil
50ml dry white wine
2 tablespoons finely chopped fresh herbs
1 spring onion, finely chopped

Thaw the chicken and cut the larger pieces into two or three bits. Pat dry then toss in seasoned flour. Heat the oil and butter in a large pan then add the chicken. Toss several times during cooking. It won't take more than five minutes to cook. When the chicken is springy when pressed it is cooked. Remove to a hot serving dish. Pour the wine into the cooking pan, toss in the herbs and onion, and simmer two minutes. Pour over chicken. Serve with a substantial tossed salad and maybe a slice or two of crusty French bread.