Serves 4 (serving size: 1 cutlet and 3 tablespoons sauce)
Photo: Brian Woodcock; Styling: Cindy Barr
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
How to Make It
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.
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.
This recipe was easy and came together quickly. My fresh tarragon had gone bad so I substituted a decent-sized pinch of dried tarragon instead. I served it with roasted broccoli (cut florets from 1 lb. of broccoli, toss with extra virgin olive oil, kosher salt and pepper, spread on a parchment-lined cookie sheet and cook at 475 degrees for 15-20 min, stirring halfway) and egg noodles as suggested. Not usually a fan of sour cream-based sauces, but the wine and mustard in this one made it perfect. Definitely a keeper for our family.
This was easy to prepare, which is a huge plus...but it fell short as far as the final product. The tarragon was overwhelming for my family and me. I would cut the amount in half next time or maybe even less than that. I was hoping the deep flavors of the shallots, mustard, etc. would all shine...but that darn tarragon just took over. Also, even though it's a quick recipe, by the time I was done and adding the chicken into the sauce, the chicken had gotten cold. And even with the sauce on top, the chicken was a bit bland. Next time, I will sear the chicken on both sides (about 1-2 minutes each side) and then set aside until the sauce has come together. Then, I'll add the chicken back into the pan and finish cooking it on medium low so that the chicken can soak up some of the yummy flavors. And as mentioned earlier in my review, I'd cut down on the tarragon at the end. I served it with noodles and broccoli, as shown in the photo, and with a few tweaks...this could be a real winner.
Not my favorite. Added mushrooms after the shallots to give a bit more volume, and then ended up serving twice as much sauce as suggested.... but without this it would have been kind of sad and very dry. The base of the sauce is good, though, and I would make that again -- so giving it 3 stars for that.
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