Chicken Cutlets Recipe With Lemon-Herb Reduction

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


| 2013 Guide to Backyard Chickens



lemon chicken paillards

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

Photo Courtesy National Chicken Council

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

MAIN ARTICLE:
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.

dovecanyon
5/17/2015 1:41:57 PM

I made this last night. We don't care for tarragon, so I used a mixture of thyme and summer savory. It was really, really good. Next time I will use shrimp instead of chicken with dill. The potato-artichoke mash was great!






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