This recipe is from Thomas Keller’s Ad Hoc Cookbook. Chicken cutlets seasoned with Paorika and Madras Curry Powder, pan fried, then deglazed with white wine and chicken stock, flavored with Tarragon and butter.
The aromas coming from this dish are as delicious as it tastes!
Paired with some beautiful red and purple bell peppers from the Farmer’s Market.
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