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Chicken Louisa Recipe

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This recipe for Chicken Louisa, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Monday, August 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 (1/3 inch thick) chicken cutlets ( 1 1/2 lbs.)
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, finely chopped
1/2 cup dry white wine or vermouth
3/4 cup heavy cream
5 plum tomatoes, roughly chopped
2 tablespoons finely chopped fresh tarragon
1and 1/2 chicken bouillon cube, crumbled

Directions:
Directions:
Pat chicken dry and season with salt and pepper. Heat oil and butter in a large heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches about 3 minutes per batch. Transfer chicken to a plate and keep warm.

Add shallot to skillet and cook, stirring until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon and bouillon cube, then simmer, stirring until tomatores are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.

Return chicken with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.

Serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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