tarragon chicken saute

Name: Tarragon Chicken Saute
Yield: 3
Ingredients: 1 pound(s) chicken cutlets, thinly sliced; - salt and pepper; 3 tablespoon(s) butter; 1 1/3 cup(s) dry white wine; 1 cup(s) heavy cream; 3 teaspoon(s) dried tarragon

(1 RATING)

31 Pinches

Thea Pappalardo

Queens Village, NY

Updated on Oct 31, 2010

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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yield 3 serving(s)

Ingredients

1 pound chicken cutlets, thinly sliced
- salt and pepper
3 tablespoons butter
1 1/3 cups dry white wine
1 cup heavy cream
3 teaspoons dried tarragon

How To Make tarragon chicken saute

Step 1

Season 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.

Step 2

Serve with angel hair pasta or rice.
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