Thyme Tarragon Chives
Chicken Louisa
adapted by There's Always Thyme to Cook
Source: Gourmet - June 2000, recipe by Peter Micheli
Printable Recipe
4 chicken cutlets, pounded thin
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium shallot, sliced thin
1/2 cup dry vermouth (or use dry white wine)
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: chopped fresh chives
Season with salt and pepper. Heat the oil and butter in a large heavy skillet over moderately high heat until the 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 saute, stirring, until tender, about a minute. Add the vermouth and boil over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, about 4 minutes. Season with salt and pepper.
Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, about 5 minutes. Serve immediately.
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Joining Mary at the Little Red House for Mosaic Monday. Stop by the Little Red House to see more mosaics!
and joining Debbie from Dining with Debbie for What's On the Menu Wednesday!
I'm working on an herb garden in a sunny corner of the garden. The Great Dane started a great many box plants for me last year as an edging and now I've got to figure out how I want to plant and what I want to plant. I have an idea of something a bit more formal than anything we currently have.
ReplyDeleteIt is so nice seeing the herbs greening up...I am not sure of the sage at this point, though.
ReplyDeleteThat chicken louisa dinner looks yummy!
Always fun when things green up! My chives and mint are up, the Rosemary took a beating though, don't know if it will come back. This year I'm planting thyme but going to try to contain it in a terra cotta planter under ground. We'll see how that works-Happy Spring:@)
ReplyDeleteThis recipe sounds so good. I'm going to work in the herb garden today. Yeehaw!!!!
ReplyDeleteYou always find the best and simple recipes. Wow, I could smell the fresh herbs. I am not a gardener, but maybe I can plant them in the pots.
ReplyDeleteI saw one of my favorite greens, bokchoy! In fact they were on sale (how cheap is 3# for $1) I also use this when I make chow mein noodles.
Great with your herb garden! Some plants just started to pop up this weekend and can't wait to see green grass. Great chicken dish!
ReplyDeleteYour herbs look so pretty. I can't believe I've survived the winter either -- I just hope it's nearly done!
ReplyDeleteI'm so glad your seeing signs of spring! Those herbs can take a LOT. Some like rosemary and lavender are a little more finicky, but thyme and chives are nearly indestructible. Have you tried sage? Mine is very hardy and I love having it handy for cooking. Tastes so much better than the dried stuff.
ReplyDeleteForgot to say the chicken looks great! I almost tried this a couple of weekends ago and still want to.
ReplyDeleteWe are in full flush of spring here. The trees are in bloom and the bulbs are up and in full flower. Your chicken sounds absolutely delicious. I'd love to join you for a serving. Have a great day. Blessings...Mary
ReplyDelete:P Here I just bought seeds yesterday to start some more herbs and you have them up already..lucky duck!
ReplyDeleteThe chicken sounds wonderful, I love sauces in vermouth..great with steaks too.
BTW = don't be jealous!!! lol
This Chicken Louisa looks amazing! Spring herbs popping up are such a welcome surprise. We are having a huge downpour this first day of spring. I hope you are having more sun where you are.
ReplyDeleteWell, NOW you're making me jealous - FRESH herbs straight from the garden. :))
ReplyDeleteI always try to cook with fresh herbs too. The flavour is completely different. This recipe looks delicious and I can't wait to see your Hoisin chicken one from last post too. Yum!
ReplyDeleteBest wishes and happy week,
Natasha.
Hi Carol. How encouraging to see those herbs growing. The recipe really looks yummy! Happy Spring to you!
ReplyDeleteLucky you! Maybe my herbs will poke their little heads up this week.
ReplyDeleteI will have to enjoy your herbs, way to early for them here. Enjoy your week.
ReplyDeleteYour herb garden is looking very tempting! The chicken recipe is perfect for a week night.
ReplyDeleteOh how terrific that the herbs are growing. That dish looks absolutely wonderful!
ReplyDeleteIt must be wonderful to use fresh herbs as you cook. Thanks for your visit and kind comment!
ReplyDeleteYour dishes always sound so yummy. V
ReplyDeleteI grow all my herbs in flower pots and I dragged them all out of the garage last week so they could begin to wake up with the nice spring weather we've been having. It's so nice to add fresh herbs to food isn't it?
ReplyDeleteLove this recipe! I'm always looking for new ways to make chicken cutlets.
We are finally getting a few blooms around our neck of the woods as well.
ReplyDeleteThanks for another great recipe!
Blessings!
My how wonderful that recipe sounds! It does look tasty! have a wonderful week! Cathy
ReplyDeleteI can't believe that your herbs are up! So jealous! We are getting snow again tomorrow. Not much but I'm so over it. Your Chicken Louisa looks soo good. Thanks for posting it again. I think I must have missed it. Hope you have a great week! Candace
ReplyDeleteI am anxious to see how my herbs did over the winter. Not that much is blooming at our house yet.
ReplyDeleteThat's great! Not one of mine survived! I am gad the cilantro died. We hate it, I planted it by mistake!
ReplyDeleteNice you will have a good crop!
Your herbs look great. I feel like nothing is green here yet. Your recipe is wonderful too!
ReplyDeleteIt must be wonderful to be able to use your own fresh grown herbs. Thanks for the Chicken Louisa recipe, it sounds and looks delicious.
ReplyDeleteThis meal looks so scrumptious! Beautiful herbs mosaic..
ReplyDeleteLove using fresh herbs in my kitchen and this dish sounds Delicious!
ReplyDeletehttp://yvettesblogs.com/2011/03/21/springtimes-laughter/
Sweet mother, I have to go out back and see if my little darlings survived the winter. I only brought in rosemary and sage (that reminds me of an old song), because they're what I use most. The other herbs were left out to fend for themselves.
ReplyDeleteBtw, I'm a big fan of any dish which includes shallots, wine and, be still my heart, heavy cream.
I love the flavor of herbs in cooking and although I don't drink I enjoy very much alcohol in my cooking. This is a great meal Carol!
ReplyDeleteI cleaned out my herb bed recently. Fresh herbs are just wonderful and I use them a lot. What a delicious sounding recipe.
ReplyDeleteMy that sounds good! I have never tried to grow herbs, maybe this year.
ReplyDeleteA great post, Carol! We use a lot of herbs, we need to plant some in a big pot to have fresh! ♥
ReplyDeleteVery lovely preparations.
ReplyDeleteThis looks yummy!
ReplyDeleteWow, great post! Must feel great to just walk out to your backyard, n gather herbs for cooking! I've only a small balcony garden now, but do hope to have a big backyard full of veggies, someday :) Do drop by my blog to have a look at my mom's green space!
ReplyDeleteOh how I wish I had an herb garden! Yours sounds wonderful!
ReplyDeleteI've actually never really cooked with tarragon before but from what I hear about what it tastes like, this chicken dish must be delicious!
Having joined Mosaic Monday this week I am now enjoying blog hopping around the world admiring everyone else's beautiful photography and gaining inspiration. It cheers me when so much of the world around us is in turmoil for one reason or another.
ReplyDeleteSo good to see your fresh herbs mine are also looking happier now Spring is here!
Mmmm, it sounds delicious! And how cheerful to see your herbs sprouting up. Thanks for sharing at MM. :)
ReplyDelete