Quoting Dave Drum to All <=-

Title: Murgi Cutlet (Calcutta Chicken Cutlet)

Nice!

Another one.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Cutlets Veronique
Categories: Chicken, Wine, Fruit, Dairy, Herbs
Yield: 2 servings

2 Skinless boneless chicken
Breast halves
3 ts Chopped fresh tarragon
2 tb Butter
1 Shallot, chopped
2/3 c Small green seedless grapes
1/2 c Dry white wine
1/2 c Whipping cream

Place chicken breasts between sheets of waxed paper and pound to
even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts
with 1 teaspoon tarragon, then salt and pepper. Melt butter in
heavy medium skillet over medium-high heat. Add chicken breasts to
butter; saute until brown and cooked through, about 4 minutes per
side. Transfer chicken breasts to plates.

Add shallot and remaining 2 teaspoons tarragon to drippings in
skillet. Saute over medium-high heat until shallot begins to
soften, about 2 minutes. Add grapes, wine and cream and boil until
sauce thickens enough to coat spoon, about 5 minutes. Season sauce
with salt and pepper. Spoon sauce over chicken.

Serve couscous and buttered carrots with this main course. And
fresh rhubarb tartlets for a seasonal finale.

Bon Appetit April 2000

A Cook from Chicago, IL on 08/22/03 I vary the veggie (I like sugar
snap peas - but use red grapes then for more color). I have also
increased the shallot to grape ratio and eased up on the whipping
cream. It's yummy either way.

A Cook from NYC on 05/04/03
Delicious! Added a bit more tarragon and used a combination of red
and green grapes (halved for better presentation)

Bing

From: Josefina Anita Brown-King

MMMMM

Cheers

Jim


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