In skillet, heat oil over medium heat. Season cutlets with salt and pepper. Sauté each side of cutlet until lightly browned, about 6-7 minutes per side. Place cutlets on platter and cover with foil.
Add chicken stock and cream to pan, increase heat and bring to a boil. Add peas and tarragon and reduce by half. Combine tomato halves and reserved cutlets with any accumulated juices and heat through.
Serve with buttered noodles or rice.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat16g (0%)
Saturated Fat 4g (0%)
Trans Fat 0g
Total Carbohydrate3g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Marie Christine Myers - Kenosha, WI
9/6/2010 7:18:57 PM
This is an elegant main dish. I first printed it out and prepared it in 2007, but I haven't made it this year until today. This one deserves to be shared by many others who enjoy having this kind of dish at home, without too much complication or too many ingredients. I think either noodles (I melt butter in the saucepan the noodles are cooked in while it is warm and the noodles are draining in a colander in the sink, then return the noodles to the pot and toss in the butter.) I also think it would be nice for company, served with rice perhaps.