Chicken Cutlets with Tarragon-Mustard Sauce

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Chicken Cutlets with Tarragon-Mustard SauceRecipe
Photo: Brian Woodcock; Styling: Cindy Barr

Serve with roasted broccoli and egg noodles to soak up the sauce.

Serves 4 (serving size: 1 cutlet and 3 tablespoons sauce)


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1 tablespoon extra-virgin olive oil
1 pound chicken breast cutlets (about 4 cutlets)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped shallots
1 teaspoon all-purpose flour
1/2 cup dry white wine
1/4 cup light sour cream
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon


1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper; cook 3 minutes on each side. Place chicken on a platter.

2. Return pan to medium heat. Add shallots; sauté 1 minute. Sprinkle flour over shallots; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in sour cream and mustard. Return chicken and juices to pan. Sprinkle with tarragon.

Created date

August 2014

Nutritional Information

Calories 205
Fat 8 g
Satfat 2.1 g
Monofat 3.8 g
Polyfat 0.9 g
Protein 25 g
Carbohydrate 4 g
Fiber 0.0 g
Cholesterol 78 mg
Iron 1 mg
Sodium 529 mg
Calcium 33 mg