Chicken Louisa Recipes

CHICKEN LOUISA (CUTLETS)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides.
• Brown chicken on both sides in 2 batches, about 3 minutes per batch.
• Transfer chicken to a plate and keep warm.
• Add shallots to skillet and cook, stirring, until tender, about 1 minute.
• Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half.
• Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes.
• Season with salt and pepper.
• Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.

CHICKEN LOUIS SANDWICHES

Steps:

• In large bowl, mix mayonnaise, chili sauce, lemon juice and seafood seasoning. Stir in chicken, celery and bell pepper.
• Spoon chicken mixture onto bottoms of buns. Top with lettuce and tops of buns.

THE BEST CHICKEN MARSALA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

CHICKEN LOUISA

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer chicken to a plate and keep warm.
• Add shallot to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.
• Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
• Serve immediately.