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Recipes
Tarragon Chicken Cutlets
Recipe

12 INGREDIENTS • 11 STEPS • 40MINS

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.
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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
Salt
1/2 tsp
Chicken Breast
1 lb
Chicken Breast
up to 1 1/4 pounds
Canola Oil
2 Tbsp
Canola Oil
Unsalted Butter
1/4 cup
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
1/2 Tbsp
Dijon Mustard
Tarragon
1/4 cup
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
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Tarragon Chicken Cutlets
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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
Cooking InstructionsHide images
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 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 (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 the juice from Lemon (1) and chopped Tarragon (1/4 cup). 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 (1/4 cup). 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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