Monday, May 13, 2013

Chicken Cutlets with Tarragon-Mushroom Sauce

A great twist on chicken dish.


2 cups low sodium chicken stock
1/2 onion, halved
1 bay leaf
1 garlic clove, crushed
4 skinless, boneless chicken breast halves
Pinch of sea salt
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
1 -2 cups (based on your preference) quartered mushrooms
1 cup frozen pearl onions
1 tablespoon water
2 1/2 teaspoons cornstarch
1 tablespoon chopped fresh tarragon


1.       Place first 4 ingredients in a saucepan; bring to a boil. Cook until reduced.   Remove solids with a slotted spoon; discard.

2.       Cut chicken breast halves in half horizontally.   Sprinkle with sea salt.   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 pan; swirl until butter melts.  Add 4 cutlets to pan; cook 2 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.

3.       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. Stir in dash of sea salt and the tarragon. Spoon sauce over chicken.

Adapted from Cooking Light April 2013

Stay tuned………

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