2 Quick Chicken Recipes

From The 5 in 10 Chicken Breast Cookbook, a wonderful resource:

Both start with a package of chicken cutlets (sometimes called chicken tenders), like breasts but cut in smaller pieces.

Tarragon Chicken Sauté

Season the cutlets with salt and pepper and brown them in a tablespoon or so of butter, melted, in a frying pan over medium heat. It should take 2-3 minutes a side. Once they’re fully cooked through, take them out of the pan.

Add 1/3 cup dry white wine (I don’t know which ones are dry, myself, so I use whatever’s in the fridge) to the drippings in the pan and boil for about a minute. Add 1/4 cup heavy cream (sometimes called whipping cream) and 3/4 teaspoon tarragon and continue boiling until the liquid reduces in volume and thickens a bit (only another minute or so).

Put the chicken back in the sauce to warm back up for about a minute. That’s it! I used to make this at least once a week when I was living on my own. The leftovers warm up well, because it makes plenty of sauce to keep the meat moist. I liked it accompanied by a simple baked potato and green salad.

Chicken Florentine

This one’s healthier because it uses a vegetable instead of cream.

Thaw a package of frozen spinach, then squeeze out as much water as possible.

Cook the cutlets as above, only use 2-3 tablespoons of olive oil instead of the butter and cook over medium-high heat. Take them out of the pan when done.

If needed, add a little more oil to the pan and turn the heat to medium. Add 2 minced garlic cloves and cook about a minute. Stir in the spinach and cook until heated through. Take it off the heat, put it on a plate, and sprinkle Parmesan cheese over top. Then top with the chicken. Pretty, and very simple.


5 Responses to “2 Quick Chicken Recipes”

  1. Tom Beland Says:

    Here’s my favorite chicken dish:

    -Two chicken legs w/skin/bone

    – medium onion chopped
    – fennell bulb chopped
    – carrot chopped
    – soy sauce
    – salt n pepper
    – six garlic cloves

    preheat oven to 375

    Take garlic cloves, onion, carrot, fennel put in bowl together and add soy sauce (about a third of a cup) and a dash of salt/pepper.

    Salt, pepper all over chicken leg.

    In a hot ovenproof pan, add olive oil then chicken legs skin-side down and sear it to a golden brown. When you turn the legs over, add the contents of bowl and arrange the veggies around the chicken legs.

    Then put the pan in the oven and cook for about 45 minutes. Let rest a few minutes and enjoy.

  2. Johanna Says:

    Oooh, neat, I’ll have to try that! Fennel looks so neat, with the feathery top, and I never know what to do with it. Thanks for sharing!

  3. Lyle Says:

    I don’t use it often, but I enjoy using fennel. Sometimes I’ll slice a bulb really thin and make a salad/slaw of it (it has a strong anise flavor, so serve it with a strongly flavored vinaigrette) for Thanksgiving last year I made braised some fennel in veggie stock and orange zest. It was a big hit.

  4. Johanna Says:

    Lyle, you are so creative with flavor!

  5. Tom Beland Says:

    Fennel is great. I got into it about two years ago. The smell of it roasting with the onions and carrots is orgasmic. I’ll sometimes add some balsamic vinegar to them before I put the pan in the oven.

    Since I’m home most of the day, I do the cooking… which is great for Lily, since she hates to cook. My favorite thing is to see her face when she walks in the door and there’s a chicken roasting in the oven with those veggies cooking in it. Better than roses.




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