Chicken Cutlets with Tarragon-Mushroom Sauce

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 322
  • Fat: 13.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 39.9g
  • Carbohydrate: 8.5g
  • Fiber: 0.6g
  • Cholesterol: 114mg
  • Iron: 1.2mg
  • Sodium: 523mg
  • Calcium: 24mg

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
  • Quinoa with Toasted Pine Nuts
  • Snap Pea and Radish Sauté

Preparation

  1. 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. 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. 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.
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