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SideChef
Recipes
American
Tarragon Chicken Cutlets

12 INGREDIENTS • 11 STEPS • 40MINS

Tarragon Chicken Cutlets

Recipe
5.0
2 ratings
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.
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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.
40MINS
Total Time
$1.97
Cost Per Serving
Ingredients
Servings
4
us / metric
All-Purpose Flour
1/3 cup
All-Purpose Flour
Salt
as needed
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Chicken Breast
1 lb
Chicken Breast
up to 1 1/4 pounds
Canola Oil
2 Tbsp
Canola Oil
Unsalted Butter
4 Tbsp
Cold Unsalted Butter, divided
Shallot
1
Small Shallot, diced
White Wine
1/2 cup
White Wine
Chicken Broth
1/2 cup
Chicken Broth
Dijon Mustard
2 tsp
Dijon Mustard
Tarragon
4 Tbsp
Chopped Tarragon
Lemon
1
Lemon, juiced
1 Tbsp juice per 4 servings
Nutrition Per Serving
VIEW ALL
Calories
338
Fat
18.4 g
Protein
24.1 g
Carbs
13.0 g
Add to plan
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Tarragon Chicken Cutlets
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
Cooking InstructionsHide images
step 1
In a shallow bowl stir together All-Purpose Flour (1/3 cup), Salt (as needed), and Ground Black Pepper (as needed). Set aside.
step 2
Cut off fillet from Chicken Breast (1 lb) if attached. Slice each chicken breast horizontally into two pieces.
step 2 Cut off fillet from Chicken Breast (1 lb) if attached. Slice each chicken breast horizontally into two pieces.
step 3
Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included.
step 4
Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
step 4 Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
step 5
Heat Canola Oil (1 Tbsp) a large skillet over medium high heat.
step 6
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) and chicken.
step 7
Reduce heat to medium and add Unsalted Butter (1 Tbsp) to pan, add Shallot (1) and sauté for 1 minute until softening but not browning.
step 8
Add 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.
step 9
Whisk in Dijon Mustard (2 tsp). Then whisk in the remaining Unsalted Butter (3 Tbsp), 1 tablespoon at a time, allowing each to incorporate before adding more.
step 10
Stir in the juice from Lemon (1) and chopped Tarragon (4 Tbsp). Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce.
step 10 Stir in the juice from Lemon (1) and chopped Tarragon (4 Tbsp). Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce.
step 11
Serve immediately.
step 11 Serve immediately.
Tags
American
Chicken
Shellfish-Free
Dinner
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