Mosaic Monday: Spring herbs!

You can definitely tell it's getting to be spring around here. There's growth in the herb garden. I can't believe they survived this past winter! I can't believe I survived this past winter! So much snow. But what a nice sight to finally see! The thyme, tarragon and chives are starting to show. Soon enough they'll be big, beautiful and lush, and I can find lots of recipes to for them. This was an outstanding recipe for the chives and tarragon, Chicken Louisa. I've posted it before and it was so good, it's definitely worthy of a do over!

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!