Chicken Louisa (Cutlets)

Recipe by Grace Lynn
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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