Chicken Cutlets with Tarragon-Mushroom Sauce
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0
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Chicken Cutlets with Tarragon-Mushroom Sauce
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 cups chicken stock
- 1 carrot diced, small
- 1 celery diced, stalk
- ¼ onion diced
- 1 bay leaf
- 1 garlic chopped, clove
- 2 skinless boneless chicken breast halves
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 3 tablespoons flour
- 2 tbsp olive oil divided
- 2 tsp butter divided
- 1 ½ cups mushroom quartered
- ½ onion sliced, sweet yellow
- 1 tablespoon water
- 2 ½ tsp cornstarch
- 1 tbsp tarragon chopped, fresh
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.
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