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    Chicken Louisa

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    List of Ingredients

    "Here's a chicken recipe I came up with that's great for a quick weekday meal with an elegant touch" says Peter Micheli of Medford, Massachusetts. "Ihave used the sauce with homemade lobster ravioli, and I think it would go well with veal, too. I named this recipe after my mother, who was a great cook."
    Note from Epucurious: We agree with Mr. Micheli this dish is a wonderful weekday meal. But its simple elegance also makes it perfect for a party.

    4 (1/3-inch-thick) chicken cutlets (1 1/2 lb.)
    1 tablespoon olive oil
    1 tablespoon unsalted butter
    1 medium shallot, finely chopped
    1/2 cup dry white wine or dry vermouth
    3/4 cup heavy cream
    4 or 5 plum tomatoes, coarsely chopped
    2 tablespoons finely chopped fresh tarragon
    1/2 extra-large chicken-bouillon cube, crumbled
    Garnish: finely chopped fresh chives
    Accompaniment: rice or mashed potatoes


    Pat chicken dry and season with salt and pepper.
    Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides.
    Brown chicken on both sides in 2 batches, about 3 minutes per batch.
    Transfer chicken to a plate and keep warm.
    Add shallot to skillet and cook, stirring, until tender, about 1 minute.
    Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half.
    Stir in cream, tomatoes, tarragon, and bouillon cube.
    Simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.
    Return chicken to skillet with any juices accumulated on plate and simmer until cooked through, 4 to 5 minutes.
    Serve immediately.




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