Chicken Louisa (Cutlets)

1. 1

   Pat chicken dry and season with salt and pepper.

2. 2

   Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides.

3. 3

   Brown chicken on both sides in 2 batches, about 3 minutes per batch.

4. 4

   Transfer chicken to a plate and keep warm.

5. 5

   Add shallots to skillet and cook, stirring, until tender, about 1 minute.

6. 6

   Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half.

7. 7

   Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.