Sauteed Chicken Cutlets with Vermouth Leek and Tarragon Pan Sa
Elevate your weeknight dinner game with these Sautéed Chicken Cutlets with Vermouth, Leek, and Tarragon Pan Sauce—a dish that’s as elegant as it is easy to prepare. Tender chicken cutlets, perfectly seared to golden perfection, are nestled in a rich and creamy pan sauce infused with the delicate sweetness of leeks, the aromatic notes of fresh tarragon, and the subtle sophistication of dry vermouth. This recipe comes together in just 40 minutes, making it a perfect choice for busy nights or intimate dinners. Serve with a side of fluffy rice, buttery potatoes, or crusty bread to soak up the velvety sauce, and watch this restaurant-worthy dish become a new favorite at your table.
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Recipe Information
Ingredients
- 4 pieces chicken cutlets
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium leeks, cleaned and thinly sliced
- 0.5 cup dry vermouth
- 0.5 cup chicken stock
- 0.25 cup heavy cream
- 2 tablespoons fresh tarragon leaves, chopped
Instructions
Place the chicken cutlets between two pieces of plastic wrap or parchment paper and pound them to an even thickness, about 1/2 inch thick.
In a shallow bowl, combine the flour, salt, and pepper. Dredge each chicken cutlet in the seasoned flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken to a plate and keep warm.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Pour in the vermouth and chicken stock, scraping the bottom of the skillet to deglaze and retrieve all the flavorful browned bits. Simmer for 2-3 minutes to reduce the liquid slightly.
Stir in the heavy cream and tarragon. Cook for another 2-3 minutes, allowing the sauce to thicken slightly. Season with additional salt and pepper, if needed.
Return the chicken cutlets to the skillet, spooning the sauce over the top. Allow the chicken to warm through for 1-2 minutes.
Serve the chicken cutlets with the pan sauce spooned generously over the top. Pair with rice, potatoes, or crusty bread to soak up every drop of the flavorful sauce.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
