Chicken Cutlets Recipe With Lemon-Herb Reduction

New potatoes, minced garlic, tarragon and artichoke hearts accompany these chicken cutlets.

lemon chicken paillards

Chicken cutlets turn into a wonderful dinner with new potatoes, artichokes and a Lemon-Herb Reduction.

Photo Courtesy National Chicken Council

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With a potato-artichoke mash and a lemon-herb reduction, this Chicken Cutlets recipe is great tasting any time.

Easy Chicken Recipes for Any Time, Any Occasion 

Chicken Cutlets Recipe

1 pound new potatoes, unpeeled, scrubbed
1/2 cup skim milk
2 tablespoons butter, divided
1 clove garlic, minced
2 tablespoons olive oil
1/4 cup flour
2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 1/2 to 2 pounds thin-sliced chicken cutlets
1 cup low-sodium chicken broth
Zest of 1 lemon
2 tablespoons lemon juice
3 tablespoons minced fresh tarragon, divided
1 can (15 ounces) artichoke hearts, drained 

Heat oven to 200ºF.

In medium-size saucepan over medium-high heat, gently boil potatoes until just cooked through, about 10 to 15 minutes. Remove from heat, cover and set aside. 

In small saucepan over low heat, warm milk, 1 tablespoon butter and garlic until butter is melted. Remove from heat and keep warm.

Heat olive oil in large skillet over medium-high heat.

Combine flour, 1 teaspoon salt, pepper and paprika in shallow bowl. Coat each chicken cutlet in flour mixture; add to skillet. Sauté chicken, in batches, until golden brown and cooked through, 3 to 4 minutes per side. Transfer chicken to platter and place in oven to keep warm.

Drain any fat left in skillet. Warm skillet over high heat. Add broth, stirring to scrape up any browned bits. Reduce heat to medium-high. Add lemon zest, lemon juice and 2 tablespoons tarragon. Simmer for 5 to 7 minutes, or until liquid has reduced.

Drain potatoes. Add artichoke hearts to potatoes. Mash roughly and add hot milk mixture. Add remaining salt and continue to mash mixture until well-combined.

Remove skillet with broth mixture from heat. Whisk remaining butter into lemon-herb broth and stir to incorporate.

Place a dollop of potato-artichoke mash on each of 4 plates. Place one chicken paillard next to the mash and drizzle a spoonful of lemon-herb reduction over the top. Garnish with remaining tarragon. Serve immediately, passing remaining sauce in small pitcher. Yields 4 servings.