Chicken Louisa (Cutlets)

"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."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I'm a self-taught home cook who reads cookbooks like a novel. Then I try out all different nationalities of recipes, especially the more complicated ones...I love a challenge! I entertain often and enjoy cooking for others more than for myself. If my friends and family are happy eating my cooking, then I'm ecstatic!
 
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