tarragon chicken saute
(1 rating)
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I found this recipe years ago in a cookbook whose name I have long forgotten. It is easy to make but elegant enough to serve to company. I have also made this with shrimp substituted for the chicken.
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(1 rating)
yield
3 serving(s)
Ingredients For tarragon chicken saute
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1 lbchicken cutlets, thinly sliced
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salt and pepper
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3 Tbspbutter
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1 1/3 cdry white wine
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1 cheavy cream
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3 tspdried tarragon
How To Make tarragon chicken saute
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1Season the chicken cutlets with salt and pepper. Heat the butter in a large frying pan. Add the chicken and cook over medium heat, turning once, until the chicken is lightly browned and cooked thru-about 2 minutes per side. Remove to a plate, leaving the drippings in a pan. Add the wine to the pan, stirring to scrape up any browned bits on the bottom. Boil, uncovered, for 1 minute. Add the cream and the tarragon and boil until the sauce is slightly reduced and thickened, about 1 minute. Season with salt and pepper to taste. Return the chicken and any accululated drippings to the sauce and simmer 1 minute to heat thru.
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2Serve with angel hair pasta or rice.
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