Tarragon Chicken Cutlets

Tarragon Chicken Cutlets

So let’s talk chicken, chicken breasts to be exact. Unless they’re bone in, skin on, it’s hard not to overcook them. Everyone’s been there if they’re honest with themselves. Myself included, more than I care to admit. This is why I am a huge fan of making chicken breasts into cutlets. Because by splitting them and pounding thin, a tender cutlet is formed that takes mere minutes to cook, leaving little chance of them turning into sawdust. Tarragon Chicken Cutlets are a fantastic use of such cutlets with a tangy buttery tarragon sauce that just happens to be splendid with mashed potatoes.

Naturally not all chicken dishes can be made using cutlets, but when given the opportunity, it’s the path I will take. Not only because because they’re tender but because they cook quickly, making them great for busy weeknights. Additionally, they can be paired with almost anything. For example, marsala sauce, piccata, creamy mushroom and the list goes on. Tarragon Chicken Cutlets are a classic pairing of tarragon and chicken, adding a splash of Dijon and butter makes for a simple yet drool worthy sauce. So versatile and delicious!

Recipe source for Tarragon Chicken Cutlets:  Compelled To Cook

 

Tarragon Chicken Cutlets
Print Recipe
    Servings Prep Time
    3-4 people 20 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    3-4 people 20 minutes
    Cook Time
    20 minutes
    Tarragon Chicken Cutlets
    Print Recipe
      Servings Prep Time
      3-4 people 20 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      3-4 people 20 minutes
      Cook Time
      20 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a shallow bowl stir together flour, salt and pepper. Set aside. Cut off fillet from chicken breast if attached. Slice each chicken breast horizontally into two pieces. Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included. Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
      2. Heat 1 tbsp oil in a large skillet over medium high heat. Toss chicken pieces in flour and shake off excess. Fry half of the chicken pieces 2 minutes per side and remove to plate and keep warm. Repeat with remaining oil and chicken.
      3. Reduce heat to medium and add 1 tbsp of butter to the pan, add chopped shallot and sauté for 1 minute until softening but not browning. Add wine, stirring and scraping the pan to remove all the cooked bits. Stir in broth and reduce for 3-4 minutes until about 1/2. Whisk in mustard and remaining butter, small chunks at a time, allowing each to incorporate before adding more. Stir in lemon juice and tarragon. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce. Serve immediately.

      Chicken Piccata Sandwich

      Chicken Piccata Sandwich

      What’s for your lunch? Now that you’ve got all the lunches and snacks sorted out for your family, don’t you deserve the same consideration? Of course you do, and that’s why you need to make this delicious Chicken Piccata Sandwich. Warm and tender chicken cutlets nestled between soft pumpernickel and generously smeared with “piccata” punched up mayo. It’s darn good!

      One of my favourite chicken dishes is Chicken Piccata, not only for its vibrant sauce made with capers, wine and lemon juice, but because the chicken is always so tender. You get that same tender chicken here in this Chicken Piccata Sandwich. Chicken breasts have a way of being quite dry when cooked as they are, but by pounding them thin and having to cook for mere minutes leaves that chicken no chance of being dry. The little bit of flour dredge also helps to coat and seal in the moisture so the resulting cutlet is perfect for a sandwich. Enjoy!

      Recipe source for Chicken Piccata Sandwich:  Compelled To Cook

      Chicken Piccata Sandwich
      Print Recipe
        Servings Prep Time
        2 sandwiches 15 minutes
        Cook Time
        6-8 minutes
        Servings Prep Time
        2 sandwiches 15 minutes
        Cook Time
        6-8 minutes
        Chicken Piccata Sandwich
        Print Recipe
          Servings Prep Time
          2 sandwiches 15 minutes
          Cook Time
          6-8 minutes
          Servings Prep Time
          2 sandwiches 15 minutes
          Cook Time
          6-8 minutes
          Ingredients
          Servings: sandwiches
          Instructions
          1. In a small bowl stir together mayonnaise, parsley and capers. Keep chilled until ready to use.
          2. Place chicken breast between two pieces of plastic wrap and using a mallet or rolling pin pound to 1/2" thick. Cut in half for two pieces about the same size. Combine flour, salt and pepper on a plate or shallow dish and coat chicken pieces, shaking off excess flour.
          3. Heat oil in a medium size skillet over medium high heat. Add chicken cutlets and cook for approximately 2 minutes per side until golden. Remove from pan and cover with foil. To the hot pan add wine and lemon juice, scraping any bits up from the bottom of the pan. Allow to simmer and reduce until syrupy and reduced to about 1 tbsp, approximately 2-2 1/2 minutes. Allow to cool for 1-2 minutes and using a rubber spatula scrape into mayonnaise. Stir to combine.
          4. Lay out bread slices and coat each slice liberally with mayonnaise mixture. Top with a chicken cutlet and lettuce. Serve immediately.
          Rusty Chicken

          Rusty Chicken

          What’s your favourite recipe from another foodie? I have many that have become tried and true that I go to again and again. It’s rather difficult to pick one favourite because they’re all great in their own way. Since it’s summer and prime grilling season my pick is Rusty Chicken from Chef John of Food Wishes It makes the cut not because it’s fancy schmacy, but because it’s simple, uses everyday ingredients and is crazy good.

          Why do I love it? Apart from the simplicity, it’s the seemingly odd combination of ingredients that not only marinate the chicken but reduces down into a gloriously sticky sauce that hugs the chicken and is amazing with rice. It starts as a pale brown liquid speckled with bits of mayo but when it heats and thickens, it gives way to a slightly tangy, sweet and spicy sauce that has a wonderful burnished colour, hence the “rusty”. The sugar in the marinade creates slightly charred and crispy edges on the chicken and if you’re inclined, you can heat the sauce right on the grill. Which of course means less dishes. When it’s just me and my man, I will serve the chicken right from the foil dish……I’m crazy like that.

          While I stayed true to Chef John’s ingredients, I have altered the amounts to have extra marinade for sauce and I’ve opted to grill the chicken. During summer months this dish is seen regularly in the Compelled To Cook home and often when camping as well. Thank you Chef John for a great recipe. Hope you enjoy it as much as I do!

          Recipe source for Rusty Chicken:  Adapted from Chef John of Food Wishes

           

          Rusty Chicken
          Print Recipe
            Servings Prep Time
            4 people 15 minutes
            Cook Time Passive Time
            15 minutes 1 hour
            Servings Prep Time
            4 people 15 minutes
            Cook Time Passive Time
            15 minutes 1 hour
            Rusty Chicken
            Print Recipe
              Servings Prep Time
              4 people 15 minutes
              Cook Time Passive Time
              15 minutes 1 hour
              Servings Prep Time
              4 people 15 minutes
              Cook Time Passive Time
              15 minutes 1 hour
              Ingredients
              Servings: people
              Instructions
              1. Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
              2. Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
              3. When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
              Recipe Notes

              Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy.  Pour over chicken in serving dish and serve immediately.

               

              Mustard Roasted Chicken

              Mustard Roasted Chicken

              Mustard Roasted Chicken is by far my go to meal when I just don’t want to be hassled with what’s for dinner! Ten minutes to prep and the oven does the rest. It’s my kind of “give it no thought” meal. Plus, I’m a sucker for the leftover chicken for casseroles, sandwiches, enchiladas etc. With just two of us, the leftovers are plenty and are coveted for another meal.

              Being a shift worker I do have the luxury of cooking a two hour chicken during the week without much concern.  And believe me I cook this probably more than I should.  Depending on your schedule you can still pull it off by having the chicken tucked in the pan and slathered with mustard paste in advance.  I also love how it becomes a one pan meal when you add potatoes and vegetables to the mix.  I generally add the potatoes and veggies after the chicken has cooked for 30 minutes.  Make sure your produce is cut to a similar size to allow for even cooking.

              You will love Mustard Roasted Chicken not only for its simplicity but for the bright and zesty mustard rub that brings life to all that it coats. With that being said,  I use the same paste on pork and lamb with equally great results.  It’s especially tasty when used on grilled meats.   So don’t hesitate to slap this mustard paste on your next grilled pork chop.  Enjoy!

              Recipe Source:  Compelled To Cook

               

              Mustard Roasted Chicken
              Print Recipe
                Servings Prep Time
                4-6 people 10 minutes
                Cook Time
                105-120 minutes
                Servings Prep Time
                4-6 people 10 minutes
                Cook Time
                105-120 minutes
                Mustard Roasted Chicken
                Print Recipe
                  Servings Prep Time
                  4-6 people 10 minutes
                  Cook Time
                  105-120 minutes
                  Servings Prep Time
                  4-6 people 10 minutes
                  Cook Time
                  105-120 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 350℉. Whisk together all ingredients except for chicken. Set aside. Rinse chicken and pat dry with a paper towel. Place chicken in a large casserole dish or roaster. Spread 3/4 of mustard mixture evenly over entire chicken.
                  2. Roast uncovered in preheated oven for 60 minutes. Brush chicken with remaining mustard coating and continue to roast for an additional 45-60 minutes or until an instant read thermometer registers 170℉ at the thickest part of the thigh. Remove from oven and cover with foil and allow to rest for 15-20 minutes. Cut chicken into pieces and serve immediately.
                  3. If using as a one pan meal, add evenly cut potatoes and other vegetables along with fresh herbs to the roasting pan after the chicken has cooked for 30 minutes. Turn vegetables when you brush the chicken with remaining mustard rub.
                  Recipe Notes

                  Roasting time will vary depending on the size of your chicken.

                  Braised Fennel Chicken

                  Braised Fennel Chicken

                  Let yourself be seduced by your dinner!  Braised Fennel Chicken is an aromatic, warming, and silky dish that is inviting and succulent.  Chicken braised with cream, fennel, wine and stock until just starting to fall of the bone is why this dish begs to be made.  Maybe not your everyday weeknight meal, but certainly perfect for the weekend. Enjoy a glass of wine and let the braise work its magic and fill the house with a subtle savoury aroma.

                  While raw fennel is crisp and bright with an anise taste, braised fennel is mild and tender with just a hint of anise.  Simmered with all the good things like wine and cream it’s down right delicious!  Cooking the fennel softens the anise taste and the end result is mild and rich.

                  I love this recipe because the chicken meat just falls off the bone and the sauce is luscious and creamy while the fennel adds a little texture.  The reality is….I could eat this every night of the week.  My waistline however will caution me otherwise!

                  Recipe Source:  Compelled To Cook

                  Braised Fennel Chicken is aromatic and warming with a silky cream sauce.
                  Braised Fennel Chicken
                  Print Recipe
                    Servings Prep Time
                    4 people 10 minutes
                    Cook Time
                    82 minutes
                    Servings Prep Time
                    4 people 10 minutes
                    Cook Time
                    82 minutes
                    Braised Fennel Chicken is aromatic and warming with a silky cream sauce.
                    Braised Fennel Chicken
                    Print Recipe
                      Servings Prep Time
                      4 people 10 minutes
                      Cook Time
                      82 minutes
                      Servings Prep Time
                      4 people 10 minutes
                      Cook Time
                      82 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 350℉. Season chicken pieces with salt and pepper. In a large skillet heat oil over medium high heat. Once hot add chicken pieces and sear on all sides until nicely browned, approximately 12 minutes. Remove chicken and cover with foil. Remove all but 2 tbsp of oil from skillet. Add fennel and garlic and sauté 2-3 minutes over medium heat. Deglaze pan by adding wine and scraping the bottom of the pan to loosen any browned bits. Allow to reduce for 2 minutes. Stir in mustard, stock and cream and reduce for an additional 2 minutes. Return chicken to the pan, cover and bake for 1 hour.
                      2. Remove chicken from pan to a serving dish and cover. Over medium high heat reduce sauce for about 3 minutes until thickened. Spoon sauce with the fennel over chicken. Garnish with fennel fronds and serve immediately.
                      Crispy Chicken Fingers with Apricot Dipping Sauce

                      Crispy Chicken Fingers with Apricot Dipping Sauce

                      Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.

                      The trick to these crazy good fingers lies in the spice rub and unique flour coating. The coating is not your standard breading even though it has the tradition three step process. It combines baking soda and baking powder in the final flour dredge, but that’s not all…..this final coating has part of the egg bath added to it to create a scraggly mess that will leave you with goopy flour fingers, but trust me, totally worth it! This scraggly flour coating is the key to the fantastic crunch. All the scraggly bits create bulk and ragged edges that really crunches up when fried. You’ll never look at chicken fingers the same after this!

                      I’ve fried these two ways, the first being a traditional deep fry with the big pot of oil kept at 350℉ and the second pan frying them in about 1/4” to 1/2” of oil. My preference is the pan fry method mainly because there is no noticeable difference in the final product. As an added bonus you don’t have to use a small vat of oil. Not that the same amount doesn’t get absorbed, but less as in you don’t need to worry about straining and cleaning the big vat of oil, hoping you’ll use it in the future. You can simply wipe out any oil that is remaining in the pan with the pan fry method. In all honesty, I find it easier to control the heat with the pan fry method as well. Simply because it’s easier to control the temperature on 1/2 cup of oil verses a litre of oil. The feature image you see in this post is using the pan fry method, so as you can see it does work very well. I actually own a deep fryer, but again it’s the cleaning and straining….it’s a messy job, the basket is too small, it stinks up the house, you get the point I’m sure.

                      Inspired by: Food Republic Chicken Filet Sliders

                       

                       

                      Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
                      Crispy Chicken Fingers with Apricot Dipping Sauce
                      Print Recipe
                      Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
                        Servings Prep Time
                        4 people 15 minutes
                        Cook Time
                        20 minutes
                        Servings Prep Time
                        4 people 15 minutes
                        Cook Time
                        20 minutes
                        Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
                        Crispy Chicken Fingers with Apricot Dipping Sauce
                        Print Recipe
                        Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
                          Servings Prep Time
                          4 people 15 minutes
                          Cook Time
                          20 minutes
                          Servings Prep Time
                          4 people 15 minutes
                          Cook Time
                          20 minutes
                          Ingredients
                          Spice Rub
                          Chicken
                          Apricot Dipping Sauce
                          Servings: people
                          Instructions
                          Spice Rub
                          1. Whisk all ingredients together until fully combined. Reserve 1 tbsp to add to flour mixture.
                          Chicken
                          1. If using chicken breasts, place between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness of 1/4"-1/2" thick. Cut into approximate 1 1/2" strips. If using chicken tenders, use as is.
                          2. Whisk together eggs and milk and set aside.
                          3. Whisk together flour, baking powder, baking soda, milk powder, salt and 1 tbsp of spice mixture. Set aside.
                          4. Rub remaining spice rub onto chicken pieces, coating all sides.
                          5. Add 4 tbsp of egg wash to flour mixture and using fingers rub egg wash into flour, creating scraggly bits.
                          6. Arrange breading station with chicken pieces, egg wash and flour. Dip each piece of chicken into egg wash and then flour coating. Place prepared chicken pieces onto wire rack until ready to fry.
                          7. In a large skillet add enough oil to cover bottom 1/4". Heat over medium heat until oil spatters when a drop of water is added. Pan fry chicken pieces approximately 2-3 minutes per side, making sure not to crowd the pan. Remove and drain on paper towel. Repeat with remaining chicken pieces. Keep warm in 200℉ oven.
                          Dipping Sauce
                          1. Combine all ingredients in a small sauce pan and warm over low heat until jam is melted. Serve with chicken fingers.
                          Recipe Notes

                          Chicken fingers can be deep fried using a deep fryer or 1 1/2 - 2 litres of peanut oil maintained at 350℉.