Sauteed Chicken Cutlets with Vermouth, Leek, and Tarragon Pan Sauce

Name: Sauteed Chicken Cutlets with Vermouth, Leek, and Tarragon Pan Sauce
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed, trimmed of excess fat, halved horizontally, and pounded 1/4-inch thick (see note above); , Salt and ground black pepper; 4 teaspoons, vegetable oil; 2 teaspoons, vegetable oil; 1 , medium leek, white part only, halved lengthwise, sliced into 1/4-inch thick pieces, washed and dried (about 1 cup); 1 teaspoon, all-purpose flour; 3/4 cup, low-sodium chicken broth; 1/2 cup, dry vermouth or white wine; 1 teaspoon, whole grain mustard; 2 teaspoons, chopped fresh tarragon leaves; 1 tablespoon, cold unsalted butter; , Salt and ground black pepper

Main Courses
Chicken
Weeknight

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.

SERVES 4

TIME 50 minutes

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