Tuesday, August 26, 2014

Chicken Cutlets with Citrus-Tarragon Pan Sauce

This was the main dish that Jenna made to go with the Kale Salad.  Delish!  Try this one soon!
Chicken Cutlets with Citrus-Tarragon Pan Sauce
Everyday with Rachael Ray 9/14

boneless, skinless chicken breasts, pounded 1/2-inch thick
salt and pepper

Citrus-Tarragon Sauce

1 tablespoon minced shallot or onion
1/4 cup water or stock
1/2 small grapefruit, juiced
Pat of cold butter
Large pinch fresh minced tarragon
Salt and pepper

Season pounded chicken breasts with salt and pepper; dredge in flour. In a skillet, heat a drizzle EVOO over high. Add chicken; cook until golden brown on both sides and cooked through, about 3 minutes per side. Transfer to a plate.

Add a tablespoon minced shallot to the pan; stir 30 seconds. Add water or stock and the grapefruit juice. Stir, scraping up browned bits, and cook until sauce thickens. Off heat; whisk in cold butter. Add tarragon. Season. Spoon the sauce over the chicken.

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