I have made this dinner so many times, and have always used turkey cutlets. Turkey cutlets are hard to find, so tonight I improvised by using chicken breasts instead. It came out just as good, so now you have an alternative! Start with the following:
6 turkey cutlets (or boneless chicken breasts)
about 2 cups of buttermilk
I begin by pounding the chicken breasts so that they are as thin as possible. I then soak them in some buttermilk. This is a guarantee that the chicken will come out tender and juicy! While they are soaking, see what else you need:
2 tbs butter
2 cups of chopped tomatoes
1/2 vidalia onion
5 cloves of garlic, chopped
1/2 cup white wine
1 cup chicken broth
1/2 cup 1/2 and 1/2
2 tbs tarragon
salt and freshly ground black pepper to taste
Cook the onions in your olive oil and butter. When they are almost done, add the roughly-chopped garlic.
Now, add the tarragon, salt, pepper and half and half (the original recipe called for heavy cream, but I am trying to make it a little healthier!) . Simmer for about 5 minutes. Add about a cup of chicken broth. After a few minutes of simmering, I turn off the heat and move on to cooking the chicken.
Set aside and cook your chicken.
In a separate bowl, mix up about a cup of flour, a little salt and pepper, and a sprinkle of paprika. Melt about 2 tbs of butter in some olive oil (about two go-arounds of the pan). Take the chicken out of the buttermilk and dredge in the flour mixture. On medium-high heat, brown both sides of the chicken and set aside.
The sauce looks perfect, so I cut the chicken breasts in half and nestle them in the pan of sauce.
Turn the heat off, cover, and quickly cook the egg noodles. Now it's time to put your masterpiece together!
As for dessert? Chocolate chip cookies, of course!