SAUTEED CHICKEN CUTLETS WITH VERMOUTH, LEEK, AND TARRAGON PAN SA
This is a simple and delicious recipe for 4 from Cooks Illustrated. The sauce is to die for. Check out other sauces for this dish in my recipes. Each one makes a wonderfully different dish.
Provided by KathyP53
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 200 degrees.
- Remove tenderloin from each chicken breast. Trim chicken breasts of excess fat. Halve each horizontally and pound 1/4" thick.
- Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12" skillet over medium high heat until smoking.
- Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15-20 seconds. Transfer to large ovensafe plate.
- Add 2 teaspoons of oil to now empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.
- Add 2 teaspoons oil to empty skillet used to cook chicken and return panto medium heat. Add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth and vermouth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3-5 minutes. Stir in any accumulated chicken juices, return to simmer and cook 30 secnds. Off heat, whisk in mustard, tarragon, and butter, season with salt and pepper. Spoon over cutlets and serve immediately.
Nutrition Facts : Calories 238.8, Fat 11.5, SaturatedFat 3.2, Cholesterol 76.1, Sodium 109, Carbohydrate 4.3, Fiber 0.5, Sugar 1, Protein 28.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Luhle Tshabalala
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Rwan Onari
[email protected]I love this recipe! The chicken is always so tender and juicy, and the sauce is rich and flavorful. I've made it several times and it's always a hit.
Pronob Chakravarty
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is fall-off-the-bone tender and the sauce is to die for. I highly recommend it!
Ebrima Yarboe
[email protected]I'm new to cooking and this recipe was easy to follow. The chicken turned out perfectly cooked and the sauce was delicious. I will definitely be making this again!
Barbara Salomon
[email protected]I'm allergic to dairy, so I used almond milk instead of cream in the sauce. It turned out great! The sauce was still creamy and flavorful, and the chicken was tender and juicy.
Luz Richardson
[email protected]This is a great recipe for a special occasion dinner. The chicken is elegant and the sauce is rich and flavorful. I highly recommend it!
Jean Smith
[email protected]I served this dish over rice and it was a hit! The chicken was tender and juicy, and the sauce was creamy and flavorful. My family loved it.
Tracey Harling
[email protected]I'm not a fan of tarragon, so I omitted it from the recipe. The sauce was still flavorful and delicious without it.
Shyam Shrivastav
[email protected]This recipe is a great starting point for a delicious chicken dish. I made a few changes to suit my own taste, such as using chicken thighs instead of breasts and adding some mushrooms to the sauce. It turned out great!
Salman Saikhu
[email protected]Overall, I thought this recipe was pretty good. The chicken was tender and juicy, and the sauce was flavorful. However, I think it could have been better if I had used a different type of wine. The vermouth gave the sauce a bit of a bitter taste.
Enjoyment Cooking
[email protected]This recipe was a bit too complicated for me. There were too many steps and I found it difficult to follow. I think I would have preferred a simpler recipe.
Shoiab Akhtar
[email protected]I found this recipe to be a bit bland. The chicken was cooked well, but the sauce lacked flavor. I think I would have liked it better if I had added some more herbs and spices.
Kelvin Viffah
[email protected]This dish was a bit too rich for my taste. The sauce was very creamy and the tarragon was a bit overpowering. I think I would have liked it better if I had used less cream and tarragon.
Newman Aban
[email protected]I was looking for a new chicken recipe and this one caught my eye. I'm so glad I tried it! The chicken was perfectly cooked and the sauce was amazing. I will definitely be making this again.
Wisdom Saturday Daniel
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The chicken is always tender and juicy, and the sauce is delicious. I love serving it over mashed potatoes or rice.
Akinremi Olawale
[email protected]I'm not a big fan of vermouth, so I substituted dry white wine. It turned out great! The chicken was moist and tender, and the sauce was flavorful and creamy. I will definitely be making this again.
Emihle Gushe
[email protected]This is a great recipe for a quick and easy weeknight meal. The chicken cooks up quickly and the sauce is simple to make. I served it over rice and it was a hit with my husband and kids.
yeon
[email protected]I made this dish last night and it was delicious! I used boneless, skinless chicken breasts and they cooked perfectly. The sauce was so flavorful and the tarragon really added a nice touch. I will definitely be making this again.
Junias Elias
[email protected]This sautéed chicken cutlets recipe is a winner! The chicken was tender and juicy, and the vermouth-leek-tarragon sauce was rich and flavorful. I served it over mashed potatoes and green beans, and it was a hit with my family.