Sautéed Chicken Cutlets with White Wine, Shallot, & Tarragon Pan Sauce

This was Sautéed Chicken Cutlets with White Wine, Shallot, & Tarragon Pan Sauce.

The main ingredient was not chicken but tarragon in the sauce. I made this dish to enjoy the fresh tarragon from our garden. I adapted a recipe from Cook's Illustrated's sautéed chicken cutlets with vermouth, leek, and tarragon pan sauce with some changes. I lightly floured both sides of chicken cutlets. I didn't have vermouth, so I used white wine. And I replaced leek with shallots.

Along with quick sautéed asparagus as a side, I served with a couple of slices of my semolina bread. The chicken was lovely tender and moist, but the best part was soaking up the sauce with the bread!