Chicken Cutlets with Tarragon-Mushroom Sauce

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

1
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 PanSauce Pan
2
Remove solids with a slotted spoon; discard.
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Slotted SpoonSlotted Spoon
3
Cut chicken breast halves in half horizontally to form 8 cutlets.
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Chicken Breast HalvesChicken Breast Halves
4
Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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PepperPepper
SaltSalt
5
Place flour in a shallow dish; dredge chicken in flour.
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Whole ChickenWhole Chicken
All Purpose FlourAll Purpose Flour
6
Heat a large skillet over medium-high heat.
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Frying PanFrying Pan
7
Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts.
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ButterButter
Cooking OilCooking Oil
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Frying PanFrying Pan
8
Add 4 cutlets to pan; cook 2 minutes on each side or until golden.
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Frying PanFrying Pan
9
Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.
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ButterButter
Cooking OilCooking Oil
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Frying PanFrying Pan
10
Return skillet to medium-high heat.
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Frying PanFrying Pan
11
Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally.
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MushroomsMushrooms
OnionOnion
12
Add stock mixture; bring to a boil, scraping pan to loosen browned bits.
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StockStock
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Frying PanFrying Pan
13
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.
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Corn StarchCorn Starch
TarragonTarragon
Whole ChickenWhole Chicken
PepperPepper
SauceSauce
StockStock
WaterWater
SaltSalt
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BowlBowl
DifficultyHard
Ready In35 m.
Servings4
Health Score47
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