February 2007


Dom's Tarragon Chicken Cutlets

6 boneless, skinless chicken breasts
4 tablespoons butter
1 tablespoon olive oil
1 shallot, finely chopped
2 garlic cloves, chopped
1 cup chicken stock
˝ dry white wine
1 tablespoon Dom DeLuise Italian Blend
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley

Pound chicken breasts until flat and thin. Heat half the butter with the olive oil in a large skillet over medium heat.

Saute chicken until done, turning when brown. Remove chicken from skillet and keep warm.

Pour grease out of skillet and add remaining butter. Add shallots and garlic and sauté for 2 to 3 minutes. Add the chicken stock and wine and simmer until liquid reduces by half. Add the Dom DeLuise Italian Blend, tarragon and parsley. Return chicken cutlets to the skillet and simmer until heated through.

Serves 6

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