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1
If using chicken breasts, thin-slice into ~1/2 inch cutlets by laying on cutting board, placing palm on top of breast, and horizontally slicing through middle of breast.
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2
Pound breast between wax paper to even ~1/2 inch thickness.
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3
If brining, do that here (dissolve 1/4 c each of salt and sugar in 1 qt water, brine breasts for 30 minutes).
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4
Heat oven to 200 degrees and place oven-proof plate on middle rack.
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5
Divide flour into 2 shallow dishes (I use pie plates).
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6
Beat egg in a third shallow dish.
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7
Dredge cutlets in 1st flour dish, dip in egg (making sure to let excess drip off) and dredge in 2nd flour dish.
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8
Lay coated cutlets on rack.
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9
Heat large skillet to medium.
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10
Add enough oil to coat bottom and heat until just before smoking.
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11
Being careful not to crowd pan, fry cutlets approximately 2 minutes a side until golden and crispy.
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12
When done, put on warm plate in oven.
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13
Once chicken is cooked, saute garlic until fragrant.
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14
Add stock, lime zest, and jam.
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15
Reduce to ~1/3 cup adding lime juice, tarragon, and hot sauce close to the end.
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16
Once reduced, remove from heat and add butter.
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17
Swirl with spoon until well-incorporated.
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18
Pour over chicken and serve immediately.
