chicken cutlets with tarragon-mushroom sauce

Name: Chicken Cutlets with Tarragon-Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 cup(s) unsalted chicken stock; 1/2 - carrot, cut into 1 inch pieces; 1/2 - celery stalk, cut into 1-inch pieces; 1/4 - onion, halved; 1 - bay leaf; 1 clove(s) garlic, crushed; 4`` - skinless, boneless chicken breast halves, 6 ounces each; 1/2 teaspoon(s) kosher salt, divided; 1/2 teaspoon(s) black pepper, divided; 3 tablespoon(s) all-purpose flour; 2 tablespoon(s) olive oil, divided; 2 teaspoon(s) butter, divided; 1 cup(s) mushrooms, quartered; 1/2 cup(s) green onion, sliced; 1 tablespoon(s) water; 2 1/2 teaspoon(s) cornstarch; 1 tablespoon(s) fresh tarragon, chopped

(5 RATINGS)

16 Pinches 6 Photos

Lynette C

Gulf Breeze, FL

Updated on Feb 13, 2016

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

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 cups unsalted chicken stock
1/2 - carrot, cut into 1 inch pieces
1/2 - celery stalk, cut into 1-inch pieces
1/4 - onion, halved
1 - bay leaf
1 clove garlic, crushed
4`` - skinless, boneless chicken breast halves, 6 ounces each
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons all-purpose flour
2 tablespoons olive oil, divided
2 teaspoons butter, divided
1 cup mushrooms, quartered
1/2 cup green onion, sliced
1 tablespoon water
2 1/2 teaspoons cornstarch
1 tablespoon fresh tarragon, chopped

How To Make chicken cutlets with tarragon-mushroom sauce

Step 1

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.

Step 2

Cut the chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Step 3

Place the flour in a shallow dish; dredge the chicken in flour.
Step 4

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.
Step 5

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.
Step 6

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.
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