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 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.
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