Chicken Cutlets With Tarragon-Mushroom Sauce Recipe

Name: Chicken Cutlets With Tarragon-Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unsalted chicken stock; 1/2 carrot, cut into 1-inch pieces; 1/2 celery stalk, cut into 1-inch pieces; 1/4 onion, halved; 1 bay leaf; 1 garlic clove, crushed; 4 (6-ounce) skinless, boneless chicken breast halves; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 3 tablespoons all-purpose flour; 2 tablespoons olive oil, divided; 2 teaspoons butter, divided; 1 cup quartered mushrooms; 1/2 cup frozen pearl onions; 1 tablespoon water; 2 1/2 teaspoons cornstarch; 1 tablespoon chopped fresh tarragon

Servings: persons

2 cups unsalted chicken stock
1/2 carrot, cut into 1-inch pieces
1/2 celery stalk, cut into 1-inch pieces
1/4 onion, halved
1 bay leaf
1 garlic clove, crushed
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons all-purpose flour
2 tablespoons olive oil, divided
2 teaspoons butter, divided
1 cup quartered mushrooms
1/2 cup frozen pearl onions
1 tablespoon water
2 1/2 teaspoons cornstarch
1 tablespoon chopped fresh tarragon

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.
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.
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.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups unsalted chicken stock, 1/2 carrot, cut into 1-inch pieces, 1/2 celery stalk, cut into 1-inch pieces, 1/4 onion, halved, and more.

Yes, Chicken Cutlets With Tarragon-Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Cutlets With Tarragon-Mushroom Sauce

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