Why haven't I made anything with tarragon lately?"
I already knew how to make a pan sauce, and wanted to make it was something simple and easy. We were right in the middle of Vacation Bible School the week I made this, helping out in the kitchen (where else?), and making snacks. And let me tell ya...I was a little tired by the end of the week.
Chicken Cutlets with Tarragon Pan Sauce and Grilled Summer Squash
6 chicken breast cutlets (if you have regular chicken breasts, just pound them to 1/4 inch thickness)
Maintain the heat on your pan.
Meanwhile, grill your yellow squash for 3-4 minutes per side. It won't take very long at all. You still want a little bite to it.
Back to our sauce. Turn the heat down to low. Very slowly whisk in the half and half. Add the tarragon, and bring the mixture back up to a gentle boil. (And you know what? I completely forgot to put the parsely in...just pretend I did, okay? Sorry about that :-). Let this cook for about 2 minutes until the sauce thickens slightly and the tarragon smell comes up and tickles your nose ;-).
Add salt and pepper to the pan sauce to taste. Slice the chicken on the diagonal. Spoon some of the tarragon pan sauce over, and serve immediately.
This was a great summer meal that didn't heat up the kitchen too much :-).
God bless your table tonight!