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August 8, 2011
Creamy Chicken Cutlets with Linguine
Chicken On The Stove Top
Prep time:
15 minutesCooking time:
30 minutes“Chicken cutlets are easy and economical to make at home. Use skinless, boneless chicken breast halves. Place between 2 pieces of plastic wrap and pound 1/4 inch thick with a meat mallet.”
Ingredients
Serves 4
- 2 tablespoons olive oil
- 4 chicken cutlets
- 1 1/2 cups champagne or white wine, divided
- 3 shallots, sliced
- 1/2 cup whipping cream
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh tarragon
- 8 ounces linguine, cooked
Directions
1
Heat olive oil in a large skillet over medium-high heat. Add chicken. Cook until browned, about 5 minutes per side. Remove from pan.
2
Add 1/2 cup champagne or wine to skillet. Cook, stirring, until reduced by half, about 3 minutes.
3
Add shallots to skillet. Cook, stirring, until tender, about 8 minutes. Add remaining 1 cup champagne. Cook until reduced by half, about 5 minutes.
4
Add chicken to skillet. Stir in cream, salt, pepper and tarragon. Cook chicken for about 6 minutes. Serve chicken and pan juices over pasta.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
You can substitute green onions or freeze-dried shallots for the fresh ones if you are unable to find good-quality fresh shallots.
Great Pairings
Italian Baked Potatoes & Peppers
Stretch your dollar and the capacity of this delicious side dish by adding several sliced carrots, parsnips and turnips. Adding two of each vegetable will allow you to serve 10 instead of 6.
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