Tarragon Chicken Cutlets are a fantastic use of such cutlets with a tangy buttery tarragon sauce that just happens to be splendid with mashed potatoes.
Author: Compelled to Cook
Ground Black Pepper
Tyson® Chicken Breasts
In a shallow bowl stir together
All-Purpose Flour (1/3 cup)
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
. Set aside.
Cut off fillet from
Tyson® Chicken Breasts (1 lb)
if attached. Slice each chicken breast horizontally into two pieces.
Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included.
Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
Canola Oil (1 Tbsp)
a large skillet over medium high heat.
Toss chicken pieces in the flour mixture and shake off excess. Fry half of the chicken pieces 2 minutes per side and remove to plate and keep warm. Repeat with remaining
Canola Oil (1 Tbsp)
Reduce heat to medium and add
Unsalted Butter (1 Tbsp)
to pan, add
and sauté for 1 minute until softening but not browning.
White Wine (1/2 cup)
, stirring and scraping the pan to remove all the cooked bits. Stir in
Chicken Broth (1/2 cup)
and reduce for 3-4 minutes until it reduces to about half the size.
Dijon Mustard (1/2 Tbsp)
. Then whisk in the remaining
Unsalted Butter (3 Tbsp)
, 1 tablespoon at a time, allowing each to incorporate before adding more.
Lemon Juice (1 Tbsp)
Tarragon (1/4 cup)
. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce.
Nutrition Per Serving
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