A decent weeknight dish with a bit of curry goodness.


Ingredients

  • Chicken cutlets
  • Rub – 1 part madras curry powder, 1 part paprika, 1 part kosher salt
  • 1 tbs minced shallot
  • 3 tbs butter
  • 1/4 cup white vermouth
  • 1 cup chicken stock
  • 1 tbs tarragon

Directions

  1. Sprinkle cutlets with rub like you would if you were seasoning the chicken, let sit 20 minutes
  2. Heat canola oil in skillet
  3. Sear off chicken,evac
  4. In a separate skillet, cook shallot in 1 tbs of butter
  5. Add white wine, reduce by half
  6. Add stock and tarragon
  7. Swirl in butter
  8. Reduce to desired consistency
  9. Plate

Props

Straight outta NYT

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