Chicken Cutlets with Tarragon-Mushroom Sauce

Name: Chicken Cutlets with Tarragon-Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 cups chicken stock; 1 small carrot; 1 celery stalk; ¼ onion; 1 bay leaf; 1 garlic clove; 2 skinless; Sea Salt and Freshly Cracked Pepper; 3 tablespoons flour; 2 tbsp olive oil; 2 tsp butter; 1 ½ cups of mushrooms; ½ sweet yellow onion; 1 tablespoon water; 2 ½ tsp cornstarch; 1 tbsp chopped fresh tarragon

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
American

Chicken Cutlets with Tarragon-Mushroom Sauce

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

2 cups chicken stock
1 small carrot diced
1 celery stalk diced
¼ onion diced
1 bay leaf
1 garlic clove chopped
2 skinless boneless chicken breast halves
Sea Salt and Freshly Cracked Pepper to taste
3 tablespoons flour
2 tbsp olive oil divided
2 tsp butter divided
1 ½ cups of mushrooms quartered
½ sweet yellow onion sliced
1 tablespoon water
2 ½ tsp cornstarch
1 tbsp chopped fresh tarragon

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Instructions

Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic together in a saucepan; bring to a boil. Cook 10 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.
Cut chicken breast halves in half horizontally to form 4 cutlets then cut them in half. Season both sides of the chicken pieces with sea salt and freshly cracked pepper, to taste.
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 the pan; swirl until butter melts.
Add 4 cutlets to pan; cook 2-3 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. Set the cutlets aside on a plate loosely covered by a tin foil tent.
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. Taste and season with sea salt and freshly cracked pepper, to taste.
Add the fresh tarragon mix until evenly combined. Place the chicken and its juices back into the pan and smother in the sauce.
Serve and enjoy.