| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Aaronson |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken cutlets; pounded thin |
|
|
Flour for dusting |
| 1 |
tb |
Olive Oil |
| 2 |
tb |
Butter |
| 2 |
|
Shallots; finely minced |
| 1/3 |
lb |
Mushrooms; sliced thin |
| 1/2 |
c |
Madeira |
| 1/2 |
c |
Chicken Stock |
| 1 |
tb |
Butter |
| 1 |
ts |
Tarragon |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Heat large skillet, add butter and olive oil. Dust cutlets with flour,
shaking off any excess and slip into hot skillet when butter melts. Saute
until golden brown on both sides, over high heat. This should take about 3
minutes, total. Don't overcook the chicken. Remove from skillet, add
shallots and mushrooms and saute until mushrooms begin to give up their
liquid. With heat still on high, add Madeira and scrape up any brown bits
on the bottom of the skillet. Add the chicken stock and reduce the liquid
in the pan by half. When the liquid is reduced, add 1 tsp. dried tarragon,
salt and pepper to taste. Add the final tablespoon of butter, whisking to
thoroughly incorporate it into the sauce. Return the chicken cutlets to
the skillet, cover with sauce and serve.
Recipe By : Susan Aaronson
Posted to MC-Recipe Digest V1 #279
Date: Mon, 04 Nov 1996 21:25:25 -0800
From: Connie Halliday <connieh@earthlink.net>
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