Chicken Cutlets with Tarragon-Mushroom Sauce
Servings 4
Equipment
- Large skillet
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.
- Serve each piece of chicken with the sauce drizzled over the top. Enjoy.