Ingredients for Chicken Louisa Cutlets
- Chicken Cutlets
- Olive Oil
- Unsalted Butter
- Shallot
- Dry White Wine
- Heavy Cream
- Plum Tomatoes
- Fresh Tarragon
- Chicken Bouillon Cube
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How to Make Chicken Louisa Cutlets
- Pat chicken cutlets dry with paper towels and season generously with salt and pepper.
- Heat olive oil and butter in a 12-inch heavy skillet over moderately high heat until the butter is melted and foaming subsides.
- Brown chicken cutlets in two batches, about 3 minutes per side, until golden brown. Do not overcrowd the pan.
- Transfer the browned chicken to a plate and keep warm.
- Add the sliced shallots to the skillet and cook, stirring frequently, until softened, about 1 minute.
- Pour in the white wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the heat and simmer until the wine has reduced by half, about 2-3 minutes.
- Stir in the heavy cream, diced tomatoes (undrained), chopped tarragon, and chicken bouillon cube. Simmer, stirring occasionally, until the sauce has thickened slightly and the tomatoes are softened, about 3-4 minutes.
- Season the sauce with salt and pepper to taste.
- Return the chicken cutlets (and any accumulated juices from the plate) to the skillet. Simmer gently for 4-5 minutes, or until the chicken is cooked through and heated through.
- Serve immediately over pasta, rice, or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
8g
Fat
63g
Carbs
2g
