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RECIPE
12 INGREDIENTS11 STEPS40min

Tarragon Chicken Cutlets

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.
Tarragon Chicken Cutlets Recipe | SideChef
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.
Compelled to Cook
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Compelled to Cook
Helping 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
40min
Total Time
$1.90
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 tsp
1 lb
up to 1 1/4 pounds
2 Tbsp
Canola Oil
1/4 cup
Cold  Unsalted Butter , divided
1
Small  Shallot , diced
1/2 cup
White Wine
1/2 cup
Chicken Broth
1/2 Tbsp
Dijon Mustard
1/4 cup
Chopped  Tarragon
1 Tbsp
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Nutrition Per Serving

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CALORIES
539
FAT
36.3 g
PROTEIN
18.5 g
CARBS
28.1 g

Cooking Instructions

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Step 1
In a shallow bowl stir together All-Purpose Flour (1/3 cup) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Set aside.
Step 2
Cut off fillet from Tyson® Chicken Breasts (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 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 (1/2 Tbsp) . 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 Lemon Juice (1 Tbsp) and chopped Tarragon (1/4 cup) . Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce.
Step 11
Serve immediately.
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Nutrition Per Serving
Calories
539
% Daily Value*
Fat
36.3 g
47%
Saturated Fat
11.3 g
57%
Trans Fat
0.0 g
--
Cholesterol
77.2 mg
26%
Carbohydrates
28.1 g
10%
Fiber
1.9 g
7%
Sugars
1.4 g
--
Protein
18.5 g
37%
Sodium
1056.8 mg
46%
Vitamin D
0.2 µg
1%
Calcium
51.6 mg
4%
Iron
2.5 mg
14%
Potassium
363.0 mg
8%
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