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Chicken Cutlets with Tarragon-Mustard Sauce

Photo: Brian Woodcock; Styling: Cindy Barr
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.