Chicken Cutlets with Tarragon-Mushroom Sauce

Name: Chicken Cutlets with Tarragon-Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 c 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 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 water; 2 1/2 tsp cornstarch; 1 Tbsp fresh tarragon, chopped

By Lynette !
@breezermom

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

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 c

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 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

water
2 1/2 tsp

cornstarch
1 Tbsp

fresh tarragon, chopped
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How to Make Chicken Cutlets with Tarragon-Mushroom Sauce

Step-by-Step

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.

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About Chicken Cutlets with Tarragon-Mushroom Sauce

Course/Dish: Chicken

Main Ingredient: Chicken

Regional Style: American

Dietary Needs: Low Carb

Other Tag: Quick & Easy

Hashtag: #weeknight

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