Awesome and easy dinner! Used chicken tenders. Omitted the carrot and celery from the broth and used ready-minced garlic. Dried tarragon worked well! Excellent over orzo!
Chicken Cutlets with Tarragon-Mushroom Sauce
corlearbay Posted: 04/18/13
PastaRD Posted: 03/19/13
Followed the recipe exactly, and it was very good. Served with mashed potatoes and a salad, and we didn't have any leftovers. The mushroom sauce was great! Will make it again!
LKennedyDVM Posted: 03/20/13
This was absolutely delicious, followed it exactly except I didn't have any pearl onions (oops!). I doubled the amount of mushrooms in it, 1 cup just didn't seem like enough!
Snpvolmer Posted: 03/30/13
Great quick dish. I used 1 large shallot (1/2 in the sauce, 1/2 diced when you add the mushrooms), sliced mushrooms, and 1/2 package of dried assorted mushrooms in the sauce prep (tons of extra flavor to the chicken stock) removed along with the other veggies. This will be one of my go-to meals for a nice evening.
MichelleEsh Posted: 03/19/13
The chicken was good....not a bad dish but we disliked it. We thought for the same effort chicken marsalla was a better bet.
steponme Posted: 03/26/13
The tarragon definately makes this chicken dish special. As another reviewer did, I also opted not to use pearl onion (don't like them), instead I used coursely chopped yelIow onion. I made the suggested sides; Quinoa w/ Toasted Pine Nuts and Snap Pea and Radish Saute; delicious.
Nineme Posted: 04/29/13
I made a few substitutions when I tried this recipe, but it came out great. 1) Boneless pork cutlets instead of chicken. 2) Pre-packaged finely chopped mirepoix (Wegmans' brand) instead of the carrot/celery stalk/onion. What can I say, I'm a lazy cook! 3) Freeze dried tarragon instead of fresh. 4) I left the mirepoix and garlic in the sauce base instead of straining it out, and skipped the cornstarch step (I added the tarragon in at this step). The finely cut vegetables gave the sauce enough heft for me, and the extra vegetables bulked up the meal enough that I didn't need to add more than a side salad.
Marlaine Posted: 04/06/13
Loved it! I used gluten free flour to dredge the chicken and left our the pearl onions, it was great!
farmerjudy Posted: 03/17/13
This is a delicious dish! I followed the recipe fairly closely but used three fairly good-sized chicken thighs (from locally raised chickens) instead of breasts, because I like the richer flavor of the thighs. Also, after cooking the stock with our farm's carrots, garlic, and onions, plus the celery (which we do not grow), I did not discard these veggies but, instead, added them to the peas I cooked up as a side dish. Yummy. Served chicken over rice, which was soooo good with the delicious tarragon-mushroom sauce. I will make this again for sure!