Sauteed Chicken Cutlets with Vermouth, Leek, and Tarragon Pan Sauce
0 comments
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.
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...