SAUTEED CHICKEN CUTLETS WITH TARRAGON BUTTER SAUCE (for four)

¼ cup finely chopped shallot (1 large)

½ stick (1/4 cup) unsalted butter, cut into ½ inch cubes

1/3 cup dry vermouth or dry white wine

6 thin-sliced, skinless, boneless chicken breasts (also called cutlets)

¾ teaspoon salt

½ teaspoon black pepper

3 tablespoons olive oil

¼ cup chopped fresh tarragon

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoons lemon juice

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1.  Cook shallot in 1 tablespoon butter in a small heavy skillet over moderate heat, stirring occasionally, until softened, about 2 minutes.  Add wine and boil until most of the liquid is evaporated, about 2 minutes.

2.  Pat chicken dry and sprinkle all over with ½ teaspoon salt and ¼ teaspoon pepper.  Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch.  Transfer as cooked to a platter and keep warm, loosely covered with foil.

3.  Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated.  Remove from heat and whisk in tarragon, parsley, lemon juice and remaining ¼ teaspoon salt and ¼ teaspoon pepper.  Spoon sauce over chicken and serve with blanched French beans with lemon.

 

adapted from Gourmet Magazine, July, 2004