Rating: 3 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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

Carolyn Malcoun
Recipe by Cooking Light October 2014

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

205 calories; fat 8g; saturated fat 2.1g; mono fat 3.8g; poly fat 0.9g; protein 25g; carbohydrates 4g; cholesterol 78mg; iron 1mg; sodium 529mg; calcium 33mg.
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