Chicken Cutlets with Tarragon-Mushroom Sauce

Chicken Cutlets with Tarragon-Mushroom Sauce Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Serve with Quinoa with Toasted Pine Nuts and Snap Pea and Radish Sauté.

Yield:

Serves 4 (serving size: 2 cutlets and about 1/2 cup sauce)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 322
Fat 13.2 g
Satfat 3.1 g
Monofat 6.7 g
Polyfat 1.5 g
Protein 39.9 g
Carbohydrate 8.5 g
Fiber 0.6 g
Cholesterol 114 mg
Iron 1.2 mg
Sodium 523 mg
Calcium 24 mg

Ingredients

2 cups unsalted chicken stock
1/2 carrot, cut into 1-inch pieces
1/2 celery stalk, cut into 1-inch pieces
1/4 onion, halved
1 bay leaf
1 garlic clove, crushed
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons all-purpose flour
2 tablespoons olive oil, divided
2 teaspoons butter, divided
1 cup quartered mushrooms
1/2 cup frozen pearl onions
1 tablespoon water
2 1/2 teaspoons cornstarch
1 tablespoon chopped fresh tarragon

Preparation

1. Place first 6 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.

2. Cut chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts. Add 4 cutlets to pan; cook 2 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.

3. Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. 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.

Deb Wise,

Cooking Light

April 2013
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