Chicken Cutlets with Tarragon-Mushroom Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Serve with Quinoa with Toasted Pine Nuts and Snap Pea and Radish Sauté. Ingredients:
2 cups unsalted chicken stock |
1/2 carrot, cut into 1-inch pieces |
1/2 celery stalk, cut into 1-inch pieces |
1/4 onion, halved |
1 bay leaf |
1 garlic clove, crushed |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon black pepper, divided |
3 tablespoons all-purpose flour |
2 tablespoons olive oil, divided |
2 teaspoons butter, divided |
1 cup quartered mushrooms |
1/2 cup frozen pearl onions |
1 tablespoon water |
2 1/2 teaspoons cornstarch |
1 tablespoon chopped fresh tarragon |
quinoa with toasted pine nuts |
snap pea and radish saut |
Directions:
1. Place first 6 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.
2. Cut chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. 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 remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon sauce over chicken.
|
|