Chicken Cutlets with Creamy Tarragon Sauce
🛒Ingredients (Grocery List)
2 tbsp Butter
4 Chicken Cutlets
6 tbsp Dry white Wine
3 Tarragon sprigs, leaves chopped, stem reserved
3 tbsp Crème Fraîche or Heavy Cream
Salt and Pepper
🍴Serves: 4
⏰Prep Time: 10 min
⏱️Cook Time: 22 min
🥣Instructions
1. In a large skillet, melt the Butter over medium-high Heat. Add the Chicken Cutlets, reduce the heat to medium, and cook, turning once, until lightly browned, 3 to 4 minutes per side. Add the Wine and Tarragon stems, cover, and bring to a boil, then reduce the heat to low and cook for 10 minutes.
2. Transfer the Chicken to a warmed platter. Add 1 to 2 tablespoons of Water to the skillet and boil, scraping up any brown bits stuck to the bottom, for 1 minute. Remove the Tarragon stems. Stir in the 3 tablespoons of Crème Fraîche and Tarragon leaves and simmer for 1 minute. Pour over the Chicken and serve.
💡Tips
Serve with peeled Potatoes baked in the oven or quartered ones and sautéed in Butter.
This recipe can also be made with Veal Chops or Pork Chops. It’s the same for all the chicken Cutlets recipes, though the Veal and the Pork take longer to cook since they are generally thicker.
