|

Chicken Cutlets with Tarragon-Mushroom Sauce

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 recipe. Luckily I had everything I needed on hand so dinner couldn’t have been easier. I loved the flavor of the sauce with the tender and juicy pieces of chicken. The onions and mushrooms made this tasty sauce extra special. 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.

Chicken Cutlets with Tarragon-Mushroom Sauce

How to Make Chicken Cutlets with Tarragon-Mushroom Sauce

Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic together in a saucepan; bring to a boil. Cook 10 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.

Cut 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; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to the pan; swirl until butter melts. Add 4 cutlets to the pan; cook 2-3 minutes on each side or until golden. Remove from pan; keep warm. Repeat the procedure with the remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Set the cutlets aside on a plate loosely covered by a tin foil tent.

Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until 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.

Chicken Cutlets with Tarragon-Mushroom Sauce

Serve each piece of chicken with the sauce drizzled over the top. Enjoy.

Chicken Cutlets with Tarragon-Mushroom Sauce

Chicken Cutlets with Tarragon-Mushroom Sauce

Chicken Cutlets with Tarragon-Mushroom Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4

Equipment

Ingredients

  • 2 cups chicken stock
  • 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 tablespoons flour
  • 2 tbsp olive oil divided
  • 2 tsp butter divided
  • 1 ½ cups of mushrooms quartered
  • ½ sweet yellow onion sliced
  • 1 tablespoon water
  • 2 ½ tsp cornstarch
  • 1 tbsp chopped fresh tarragon

Instructions

  • Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic together in a saucepan; bring to a boil. Cook 10 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.
  • Cut 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; dredge chicken in flour.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to the pan; swirl until butter melts.
  • Add 4 cutlets to pan; cook 2-3 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Set the cutlets aside on a plate loosely covered by a tin foil tent.
  • Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally.
  • Add stock mixture; bring to a boil, scraping pan to loosen browned bits.
  • Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until 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 and enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published.

Recipe Rating




25 Comments

  1. 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!

  2. 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?

    1. 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

  3. 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

    1. Hi Chuck,

      Thanks for letting me know they were missing. I used about 1 1/2 cups of quartered mushrooms.

      Cheers,
      Pam

  4. 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!

  5. 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? 😉

  6. 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!

  7. 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.