Prep 15 mins
Cook 15 mins
This dish is a wonderful weekday meal, but its simple elegance also makes it perfect for a party. I made this for a group of 16 women and everyone wanted the recipe. I was also able to make it a few hours ahead and then just heat it up when they arrived! This recipe is from Peter Micheli of Sugar and Spice of Massachusetts.
- 4 chicken cutlets, 1/3 inch thick (1 1/2 lbs.)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot, finely chopped
- 1⁄2 cup dry white wine or 1⁄2 cup dry vermouth
- 3⁄4 cup heavy cream
- 4 plum tomatoes, coarsely chopped
- 2 tablespoons finely chopped fresh tarragon
- 1⁄2 extra-large chicken bouillon cube, crumbled
- Pat chicken dry and season with salt and pepper.
- Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides.
- Brown chicken on both sides in 2 batches, about 3 minutes per batch.
- Transfer chicken to a plate and keep warm.
- Add shallots to skillet and cook, stirring, until tender, about 1 minute.
- Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half.
- Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes.
- Season with salt and pepper.
- Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
I was just going to post this recipe, but you beat me to it. This is fantastic. I used the big Costco chicken breasts, so it needed to cook a little longer. The fresh tarragon is key to this recipe. Don't make it with dried. My husband requests this often. Thanks for posting.