Chicken Cutlets with Tarragon-Mushroom Sauce
By
Lynette !
@breezermom
5
Ingredients
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2 cunsalted chicken stock
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1/2carrot, cut into 1 inch pieces
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1/2celery stalk, cut into 1-inch pieces
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1/4onion, halved
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1bay leaf
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1 clovegarlic, crushed
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4``skinless, boneless chicken breast halves, 6 ounces each
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1/2 tspkosher salt, divided
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1/2 tspblack pepper, divided
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3 Tbspall-purpose flour
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2 Tbspolive oil, divided
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2 tspbutter, divided
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1 cmushrooms, quartered
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1/2 cgreen onion, sliced
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1 Tbspwater
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2 1/2 tspcornstarch
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1 Tbspfresh tarragon, chopped
How to Make Chicken Cutlets with Tarragon-Mushroom Sauce
- Place the first 6 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups. Remove the solids with a slotted spoon; discard.
- Cut the chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place the flour in a shallow dish; dredge the chicken in flour.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to the pan; swirl until the butter melts. Add 4 cutlets to the pan; cook 2 minutes on each side or until golden. Remove from pan; keep warm. Repeat the procedure with the remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.
- Return the skillet to medium-high heat. Add mushrooms and onions; cook for 5 minutes or until browned, stirring occasionally. Add the stock mixture; bring to a boil, scraping the pan to loosen the browned bits.
- Combine 1 tablespoon water and cornstarch in a small bowl. Stir the cornstarch mixture into the stock mixture; cook 1 minute or until the sauce thickens. Stir in the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon the sauce over the chicken.