Tarragon Chicken Cutlets

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.

      Crispy Chicken Fingers with Apricot Dipping Sauce


      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℉.