Tarragon Chicken Cutlets

00:40:00

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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Ingredients
- Serves 4 +
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1/2 teaspoon Salt
1 diced Small Shallot
2 tablespoon Canola Oil
4 tablespoon Unsalted Butter
1/2 cup White Wine
1/2 cup Chicken Broth
2 teaspoon Dijon Mustard
1 tablespoon Lemon Juice
Directions HIDE IMAGES
STEP 1
In a shallow bowl stir together All-Purpose Flour (1/3 cup), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Set aside.
STEP 2
Cut off fillet from Chicken Breast (1 pound) 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
Dice the Shallot (1).
STEP 6
Chop the Tarragon (1/4 cup).
STEP 7
Heat Canola Oil (1 tablespoon) a large skillet over medium high heat.
STEP 8
Toss chicken pieces in the flour mixture and shake off excess.
STEP 9
Fry half of the chicken pieces 2 minutes per side and remove to plate and keep warm. Repeat with remaining Canola Oil (1 tablespoon) and chicken.
STEP 10
Reduce heat to medium and add Unsalted Butter (1 tablespoon) to pan, add diced shallot and sauté for 1 minute until softening but not browning.
STEP 11
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 12
Whisk in Dijon Mustard (2 teaspoon). Then whisk in Unsalted Butter (3 tablespoon) 1 tablespoon at a time, allowing each to incorporate before adding more.
STEP 13
Stir in Lemon Juice (1 tablespoon) and chopped tarragon. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce.
STEP 14
Serve immediately.
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