Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
35 Mins
Total Time
35 Mins
Serves 4 (serving size: 2 cutlets and about 1/2 cup sauce)

Serve with Quinoa with Toasted Pine Nuts and Snap Pea and Radish Sauté.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Wrong recipe for this recipe name

April 19, 2015
This is not the recipe or picture for chicken cutlets with tarragon mustard sauce. Note no mustard!

JLBrooks321's Review

August 25, 2014
Very very good. Next time, I will double the mushrooms and leave out the onions. Turns out I don't care for them, even when they're burried in this delicious dish.

Ker4terps's Review

February 02, 2014
Quick, easy, healthy recipe that tastes like fine dining!!!!

Nineme's Review

April 29, 2013
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.

corlearbay's Review

April 18, 2013
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!

Marlaine's Review

April 06, 2013
Loved it! I used gluten free flour to dredge the chicken and left our the pearl onions, it was great!

Snpvolmer's Review

March 30, 2013
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.

steponme's Review

March 26, 2013
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.

LKennedyDVM's Review

March 20, 2013
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!

MichelleEsh's Review

March 19, 2013
The chicken was good....not a bad dish but we disliked it. We thought for the same effort chicken marsalla was a better bet.