Chicken Louisa (Cutlets)
Ingredients
- 4 chicken cutlets, 1/3 inch thick (1 1/2 lbs.)
- 1 tablespoon olive oil ⓘ
- 1 tablespoon unsalted butter ⓘ
- 1 medium shallot, finely chopped
- 1/2 cup dry white wine or 1/2 cup dry vermouth ⓘ
- 3/4 cup heavy cream ⓘ
- 4 plum tomatoes, coarsely chopped ⓘ
- 2 tablespoons finely chopped fresh tarragon
- 1/2 extra-large chicken bouillon cube, crumbled ⓘ
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides.
- Brown chicken on both sides in 2 batches, about 3 minutes per batch.
- Transfer chicken to a plate and keep warm.
- Add shallots to skillet and cook, stirring, until tender, about 1 minute.
- Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half.
- Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes.
- Season with salt and pepper.
- Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
Nutrition & Diet Analysis (per serving)
585
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).