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.

      Rack of Lamb with Pomegranate Sauce

      Rack of Lamb with Pomegranate Sauce

      As promised, this gorgeous Rack of Lamb with Pomegranate Sauce is made using ingredients from “The Founders Box” which I received to do an unboxing post for The Taste Box a few weeks ago. The Founders Box included ground coffee, herbs de Provence, organic extra virgin olive oil and pomegranate molasses. This succulent and flavourful rack of lamb gets a dose of three of the quality ingredients that came with The Founders Box.

      The herbs de Provence is used to flavour the mustard rub that’s slathered onto the lamb rack prior to applying the panko coating. It imparts a wonderful herbal note that’s fantastic with the mustard and lamb. The extra virgin olive oil is used in both the mustard rub and drizzled into the panko bread crumbs for flavour and to help browning.

      The third and last ingredient used in this recipe is the pomegranate molasses and its boldness is fantastic with a stronger meat like lamb. It’s the finishing touch to a reduction of broth and port, giving a slightly tart and bitter note that blends amazingly with the sweetness from  apricot jam and hint of fresh rosemary.

      Recipe source for Rack of Lamb with Pomegranate Sauce:  Compelled To Cook

      Rack of Lamb with Pomegranate Sauce
      Print Recipe
        Servings Prep Time
        2-3 people 30 minutes
        Cook Time Passive Time
        25 minutes 10 minutes
        Servings Prep Time
        2-3 people 30 minutes
        Cook Time Passive Time
        25 minutes 10 minutes
        Rack of Lamb with Pomegranate Sauce
        Print Recipe
          Servings Prep Time
          2-3 people 30 minutes
          Cook Time Passive Time
          25 minutes 10 minutes
          Servings Prep Time
          2-3 people 30 minutes
          Cook Time Passive Time
          25 minutes 10 minutes
          Ingredients
          Lamb
          Pomegranate Sauce
          Servings: people
          Instructions
          Lamb
          1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
          2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
          3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
          4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
          Sauce
          1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
          Recipe Notes

          Sauce can be made a day ahead and gently rewarmed for serving.