Chicken Cutlets with Tarragon-Mushroom Sauce
I was looking for a quick and healthy chicken dish to make for dinner when I came across this Cooking Light chicken cutlets with tarragon-mushroom sauce recipe. Luckily, I had everything I needed on hand, which made making dinner so easy. My husband and I really loved this chicken, and both of my kids liked it a lot too, although they left the mushrooms on their plates. This easy chicken breast recipe pairs nicely with some garlicky quinoa with toasted pine nuts and Dijon-lemon asparagus.
Chicken Cutlets with Tarragon-Mushroom Sauce
Ingredients:
- 2 cups chicken broth
- 1 small carrot, diced
- 1 celery stalk, diced
- ¼ onion, diced
- 1Â bay leaf
- 1 garlic clove, minced
- 2 skinless, boneless chicken breast halves
- Sea salt and freshly cracked pepper, to taste
- 3 tablespoons flour
- 2 tbsp olive oil, divided
- 2 tbsp butter, divided
- 1 ½ cups of mushrooms, quartered
- ½ yellow onion, sliced
- 1 tbsp water
- 2 ½ tsp cornstarch
- 1 tbsp fresh tarragon, chopped
How to Make Chicken Cutlets with Tarragon-Mushroom Sauce
Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic in a small saucepan; bring to a boil. Cook 10 minutes or until reduced to 1¼ cups. Remove solids with a slotted spoon; discard.
Cut the chicken breast halves in half horizontally to form 4 cutlets, then cut them in half.
Season both sides of the chicken pieces with sea salt and freshly cracked pepper, to taste.
Place flour in a shallow dish, then dredge the chicken evenly in flour.
Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and 1 tablespoon of butter to the skillet. Swirl until the butter melts.
Add 4 cutlets to the pan, then cook 2-3 minutes on each side or until golden. Remove from the skillet to a plate; keep warm loosely covered with a foil tent.
Repeat the procedure with the remaining 1 tablespoon of oil, 1 tablespoon of butter, and 4 cutlets. Set the cutlets aside on a plate; keep warm loosely covered with a foil tent.
Return the large skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally.
Add the chicken broth mixture; bring to a boil, scraping the skillet to loosen browned bits.
Combine 1 tablespoon of cold water and cornstarch in a small bowl.
Stir the cornstarch slurry into the broth mixture, and cook 1 minute or until the sauce thickens. Taste and season with sea salt and freshly cracked pepper, to taste.
Add the fresh tarragon mix until evenly combined.
Place the chicken and its juices back into the pan and smother in the sauce.
Serve each piece of chicken with the sauce drizzled over the top. Enjoy.
Equipment
Ingredients
- 2 cups chicken broth
- 1 small carrot diced
- 1 celery stalk diced
- ¼ onion diced
- 1 bay leaf
- 1 garlic clove chopped
- 2 skinless, boneless chicken breast halves
- Sea salt and freshly cracked pepper to taste
- 3 tbsp flour
- 2 tbsp olive oil divided
- 2 tbsp butter divided
- 1½ cups of mushrooms quartered
- ½ yellow onion sliced
- 1 tbsp water
- 2½ tsp cornstarch
- 1 tbsp chopped fresh tarragon
Instructions
- Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic in a small saucepan; bring to a boil. Cook 10 minutes or until reduced to 1¼ cups. Remove solids with a slotted spoon; discard.
- Cut the chicken breast halves in half horizontally to form 4 cutlets, then cut them in half.
- Season both sides of the chicken pieces with sea salt and freshly cracked pepper, to taste.
- Place flour in a shallow dish, then dredge the chicken evenly in flour.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and 1 tablespoon of butter to the skillet. Swirl until the butter melts.
- Add 4 cutlets to the pan, then cook 2-3 minutes on each side or until golden. Remove from the skillet to a plate; keep warm loosely covered with a foil tent.
- Repeat the procedure with the remaining 1 tablespoon of oil, 1 tablespoon of butter, and 4 cutlets. Set the cutlets aside on a plate; keep warm loosely covered with a foil tent.
- Return the large skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally.
- Add the chicken broth mixture; bring to a boil, scraping the skillet to loosen browned bits.
- Combine 1 tablespoon of cold water and cornstarch in a small bowl.
- Stir the cornstarch slurry into the broth mixture, and cook 1 minute or until the sauce thickens. Taste and season with sea salt and freshly cracked pepper, to taste.
- Add the fresh tarragon mix until evenly combined.
- Place the chicken and its juices back into the pan and smother in the sauce.Â
- Serve each piece of chicken with the sauce drizzled over the top. Enjoy.
That mushroom sauce looks great! Mushrooms are a favorite, so I love recipes that include them. Thanks for sharing!
Total comfort food! I could almost smell it cooking!!!
How are you?
xo Kris
That tarragon mushroom sauce looks heavenly!
Sounds yummy. I may add some white wine in place of the broth. Thanks!
Yum! What a tasty recipe! Can’t wait to give it a try!
I’ve seen this recipe and have wanted to make it for some time now… but Chris is not a fan of mushrooms, so it feels a bit wrong making it. Then again… look what I’m missing out on!! Looks delicious!
I love the combination of chicken, mushrooms and onions. I’ll be making this soon.
So the celery and carrot are just used to “beef” up your chicken stock? If you have decent stock, can you skip this step without changing the flavor of the dish?
Katie,
You could, but it honestly made the sauce so much more flavorful. I will be doing this from now on (even with homemade broth). It only took a few minutes to prepare but it was so delicious!
Pam
I really don’t cook with tarragon enough though I love the flavor! Great sauce.
Great photos Pam. Chicken looks delicious. I like this kind of meal for dinner, also.
Hi Pam,
I assume, by looking at the photos, you’re using around a cup of sliced mushrooms, they were not listed in the recipe as an ingredient. 🙂
Chuck
Hi Chuck,
Thanks for letting me know they were missing. I used about 1 1/2 cups of quartered mushrooms.
Cheers,
Pam
Love terragon thi look delicious!!
Looks like a wonderful dinner. I think tarragon is one of the best kept secrets. Please save those mushrooms your kids discarded for me!
Looks & sounds delicious! I love chicken with mushroom sauce, and terragon is such a nice herb!
I have started buying the chicken cutlets as they always seem to be on sale at my local Sprouts, this looks like a great way to make them!
I LOVE the tarragon mushroom sauce !
I love mushroom and chicken together and love the tarragon pairing here in the sauce. Delicious!
don’t you love tarragon?
I wish I had a green thumb so I could grow it.
I love tarragon in my eggs.
This sauce sounds really good.
I made this tonight and it was soooooooooooo good! thank you!
I love cooking with chicken cutlets because they are so fast to get done. But sometimes I am lazy and buy the cutlets already cutletted…umm, sliced? 😉
Wow! My wife cooked this up tonight and I have to say it was one of the best chicken cutlet in a brown sauce I can remember. But then again, I love onions, mushrooms and butter cooked with just about any kind of poultry or meat. I bet the same thing would be good with a minute steak or hamburger if your on a budget or diet. Maybe it was the hint of tarragon or using Portabellas instead of just regular mushrooms. Whatever it was, it was delicious!
I tried this recipe last week.it was delicious.I was especially happy to find tarragon at my market.It’s not always possible to make a recipe when I see it.But this time I was lucky.
I tried this, but turned it into a cream sauce for lentil pasta, and it was amazing. Thanks Pam!