Sauteed Chicken Cutlets with Vermouth, Leek, and Tarragon Pan Sauce

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Appears in Cook's Illustrated September/October 2007

We rework classic French pan sauces to reduce the fat and punch up the flavor of chicken cutlets.

SERVES 4

TIME 50 minutes

WHY THIS RECIPE WORKS

To create a low-fat version of classic French chicken pan sauces, we added a teaspoon of flour to the aromatics as a thickener, which allowed us to cut back on butter. For a final blast of flavor, we added an acidic ingredient to our chicke...

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