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Chicken Louisa (Cutlets) Recipe
Overview:
🕒 Cook Time: 15 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 30 minutes
🍽️ Servings: 4
Description:
This dish is a culinary delight that blends simplicity with elegance, making it suitable for both casual weekday dinners and upscale gatherings. Originally crafted by Peter Micheli of Sugar and Spice in Massachusetts, it has garnered rave reviews, including from a gathering of 16 women who clamored for the recipe. Impressively, it can be prepared ahead of time and reheated, simplifying party planning.
Ingredients:
- 4 chicken cutlets
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1/2 cup dry white wine
- 3/4 cup dry vermouth
- 4 tablespoons heavy cream
- 2 plum tomatoes, diced
- 1 tablespoon fresh tarragon, chopped
- 1/2 chicken bouillon cube
- Salt and pepper to taste
Instructions:
Step | Description |
---|---|
1 | Pat chicken dry and season with salt and pepper. |
2 | Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. |
3 | Brown chicken on both sides in 2 batches, about 3 minutes per batch. |
4 | Transfer chicken to a plate and keep warm. |
5 | Add shallots to skillet and cook, stirring, until tender, about 1 minute. |
6 | Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. |
7 | Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. |
8 | Season with salt and pepper. |
9 | Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes. |
Nutritional Information (per serving):
- Calories: 255.6
- Fat: 23.1g
- Saturated Fat: 12.7g
- Cholesterol: 68.8mg
- Sodium: 143.3mg
- Carbohydrates: 6.3g
- Fiber: 0.9g
- Sugar: 2g
- Protein: 22.2g
Keywords:
Chicken, Poultry, Meat, Brunch, Stove Top, Quick Meal
Enjoy this delicious Chicken Louisa recipe, perfect for any occasion!