Sauteed Chicken with Tarragon and Lime

Ingredients

• 3 whole or 6 half chicken breasts, skinned and boned
• 2 eggs
• 1 cup flour
• 1 cup dry bread crumbs
• 1½ tbsp dried tarragon leaves, crushed
• 1½ tsp kosher salt
• freshly ground black pepper, to taste
• 1 tsp sugar
• 5 tbsp 4 to 6 tablespoons olive oil
• 5 tbsp 4 to 6 tablespoons butter
• 2 limes, cut into wedges

Method

1. Trim the chicken of excess fat or tendons. Split the breasts if they are whole, by removing the cartilage in the center. Pull the tenderloins from each side and remove the tendon in the tenderloin by holding a knife blade perpendicular against the meat while pulling the tendon away from the meat. Use the tenderloins for this meal or save them for another.
2. On a work surface place a long piece of plastic wrap. Place the chicken pieces on it, then cover with another piece of plastic wrap. Using a flat (non-serrated) meat pounder or the bottom of a pan, pound the chicken into uniformly thin pieces without tearing the meat.
3. Place the flour on a large dinner plate. Combine the crumbs, tarragon, salt, pepper and sugar on another large plate. Beat the eggs in a shallow, wide bowl.
4. Have two cookie sheets handy. Dip each chicken piece first in the flour, then in the egg and finally into the crumb mixture. Place them on the cookie sheets until you are ready to cook them. You may do this as much as 30 minutes in advance.
5. Heat half the olive oil in a large saute pan. When hot, add half the butter and swirl to coat the pan. Add three or more chicken pieces to the pan without crowding and saute them for 1 to 2 minutes per side over medium high heat until they are crisp and golden. Do not overcook them. Saute the remaining chicken in the same manner adding more olive oil and butter to the pan as needed. Serve hot with wedges of lime to accompany the chicken.

Notes

Marked "Fair". Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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