- Posted by Johanna on July 4, 2007 at 8:34 pm
- Category: Recipes and Food
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.
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.