Monday, October 11, 2010


Tarragon and chicken are a very traditional French combination. Generally it is served with some nice rich potatoes and thin green beans. I like to get just slightly healthier and serve with a nice side of olive oil grilled vegetables....yes my husband prefers the potatoes!!!!

Definitely use chicken cutlets instead of full boneless breasts. If you can't find the cutlets, just slice the breasts horizontally to about 1/2-3/4 inch thick. I also add a bit of Dijon mustard for a little kick.


3 large chicken cutlets
2 tbl olive oil
1 large shallot minced
2 tsp chopped fresh tarragon
1 tsp Dijon mustard
1/2 cup dry vermouth
3 tbl cold unsalted butter cut into 8 pieces
fresh ground pepper

Clean chicken and pat dry. Season generously with salt and pepper. In a large saute pan heat olive oil. Cook chicken, flipping once to just barely cooked about 1-2 minutes a side. Transfer it to a plate and keep warm.

If the pan looks dry add another tbl olive oil. Add the shallot and saute until soft, about a minute. Pour in the vermouth and scrape the pans to pick up the bits off the bottom of the pan. Simmer until slightly reduced. Turn heat to low and add butter 2-3 pieces at a time until completely melted. Stir in the tarragon and mustard and season to taste. Add the chicken and any sauce on the plate back to the pan and turn to coat with the sauce. Serve immediately.

This is yet another easy, great twist to CHICKEN!


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