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
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