Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light April 2013

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 2 cutlets and about 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

322 calories; fat 13.2g; saturated fat 3.1g; mono fat 6.7g; poly fat 1.5g; protein 39.9g; carbohydrates 8.5g; fiber 0.6g; cholesterol 114mg; iron 1.2mg; sodium 523mg; calcium 24mg.
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