Grilled Chicken Cutlets, Radishes and Green Beans with Tarragon Sauce | RICARDO
For a delicious weeknight meal, these chicken cutlets served with a tarragon sauce are sublime. A quick and easy recipe for the barbecue.
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Cooking tools:
- Grill
- Wok
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Spoon
Ingredients
- 1 tbsp (15 ml) white wine vinegar
- 1 shallot, thinly sliced
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp tarragon leaves, finely chopped or 1 tsp dried tarragon
- 2 boneless, skinless chicken breasts
- 3/4 lb (340 g) green beans, trimmed
- 3/4 lb (340 g) radishes with leaves, washed and halved
- 2 tbsp (30 ml) olive oil
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