Chicken Cutlets with Tarragon-Mushroom Sauce

Name: Chicken Cutlets with Tarragon-Mushroom Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons black pepper, divided; 2 teaspoons butter, divided; 1 carrot, cut into 1-inch pieces; 1 celery stalk, cut into 1-inch pieces; 473 milliliters unsalted chicken stock; 3 teaspoons cornstarch; 3 Tbsps all-purpose flour; 1 Tbsp chopped fresh tarragon; 1 garlic clove, crushed; 1 teaspoons kosher salt, divided; 237 milliliters quartered mushrooms; 2 Tbsps olive oil, divided; 0 onion, halved; 118 milliliters frozen pearl onions; 4 servings Quinoa with Toasted Pine Nuts; 4 servings Snap Pea and Radish Sauté; 680 grams skinless, boneless chicken breast halves; 1 Tbsp water

Chicken Cutlets with Tarragon-Mushroom Sauce

You can never have too many main course recipes, so give Chicken Cutlets with Tarragon-Mushroom Sauce a try. This recipe makes 4 servings with 541 calories, 48g of protein, and 18g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have snap pean and radish sauté, garlic clove, butter, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Place first 6 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups.

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Sauce Pan

Remove solids with a slotted spoon; discard.

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Slotted Spoon

Cut chicken breast halves in half horizontally to form 8 cutlets.

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Chicken Breast Halves

Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

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Pepper

Salt

Place flour in a shallow dish; dredge chicken in flour.

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Whole Chicken

All Purpose Flour

Heat a large skillet over medium-high heat.

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Frying Pan

Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts.

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Butter

Cooking Oil

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Frying Pan

Add 4 cutlets to pan; cook 2 minutes on each side or until golden.

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Frying Pan

Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.

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Butter

Cooking Oil

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Frying Pan

Return skillet to medium-high heat.

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Frying Pan

Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally.

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Mushrooms

Onion

Add stock mixture; bring to a boil, scraping pan to loosen browned bits.

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Stock

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Frying Pan

Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until sauce thickens. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon sauce over chicken.

Ingredients you will need

Corn Starch