Chicken Cutlets with Tarragon-Mushroom Sauce

Lynette !


Quick and easy chicken dish that can be ready in 40 minutes. Great for a weeknight.

★★★★★ 2 votes
10 Min
20 Min
Stove Top


2 c
unsalted chicken stock
carrot, cut into 1 inch pieces
celery stalk, cut into 1-inch pieces
onion, halved
bay leaf
1 clove
garlic, crushed
skinless, boneless chicken breast halves, 6 ounces each
1/2 tsp
kosher salt, divided
1/2 tsp
black pepper, divided
3 Tbsp
all-purpose flour
2 Tbsp
olive oil, divided
2 tsp
butter, divided
1 c
mushrooms, quartered
1/2 c
green onion, sliced
1 Tbsp
2 1/2 tsp
1 Tbsp
fresh tarragon, chopped


1Place 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.
2Cut the chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3Place the flour in a shallow dish; dredge the chicken in flour.
4Heat 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.
5Return 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.
6Combine 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Carb
Other Tag: Quick & Easy
Hashtag: #weeknight