The fresh Tarragon, Parsley, Marjoram, Rosemary and other fragrant herbs that can be found in Farmer’s Markets and Farm Stands all along the roads in Leelanau County are a delight for the senses. Add some chopped tarragon and parsley to a simple butter sauce with shallots on thin chicken cutlets quickly sautéed for an easy to prepare dinner. Good Harbor Summer Rice Salad with green apples and blueberries is the perfect side dish.
Ingredients:
2 lbs. thin sliced skinless boneless chicken breasts
2 medium shallots roughly chopped½ cup dry white wine
¼ cup unsalted butter
½ teaspoon sea salt
Fresh cracked black pepper
3 tablespoons olive oil
¼ cup fresh tarragon finely chopped
1 tablespoon fresh parsley finely chopped
1 tablespoon fresh lemon juice
1 cup fresh Baby Spinach
Gently sauté the shallot in 1 tablespoon for butter over low heat just until softened. Add the wine and simmer until most of the liquid is evaporated. Set aside.
Rinse chicken and pat until thoroughly dry. Pound the slices of chicken with a mallet between two sheets of wax paper until they are thin. Sprinkle with sea salt and pepper. Heat 3 tablespoons of olive oil in a skillet and sauté the chicken in small batches until golden and just cooked through. Keep chicken warm on a platter covered with foil until all of the chicken is cooked.
Add to the skillet with the shallots a little butter at a time over low heat until the ¼ cup is incorporated.
Remove from the heat and whisk in the tarragon, parsley and lemon juice. Add a little more sea salt and freshly ground pepper. Place some fresh Baby Spinach on a platter, put the chicken on top of the spinach, and spoon the sauce over the chicken
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