Tarragon Chicken Cutlets
1 1/2 lbs Chicken Breast, Boneless Skinless
4 Tbsp. all-purpose flour
1 Tbsp dried tarragon leaves
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
2 Tbsp. butter or margarine
2 Tbsp Oil
1/2 cup white wine, vermouth or chicken broth
Lemon slices, for garnish optional
Combine flour, tarragon salt, black pepper and paprika
Coat Each Chicken Piece with mixture Shake off excess flour
In Skillet Melt and lightly brown butter and oil
Saute chicken pieces in pan for about 5 to 6 minutes each side over medium heat.
Remove from pan, Repeat if necessary
Drain off excess fat.
Add wine, vermouth or chicken broth to pan. Heat and scrape up pan drippings. Strain.
Pour sauce over chicken. Garnish with sliced lemon. Serve and Enjoy!
Recipe courtesy of Stella Bekker