Chicken Cutlets with Mustard Tarragon Sauce

By C Moose

Ingredients

• 1 1/2 lbs of chicken cutlets
• 3/4 tsp salt, divided
• 1/4 tsp pepper
• 3 tbsp butter, divided
• 1 shallot, thinly sliced
• 2 tbsp white wine vinegar
• 1 cup heavy whipping cream
• 3 tbsp whole grain mustard
• 1/2 tsp dried tarragon

Preparation

Step 1

1. Sprinkle chicken with 1/2 tsp salt and pepper. In a large skillet, heat 2 tbsp butter over medium heat. Add chicken, in batches if necessary and cook for 4 minutes per side or until browned. Remove chicken from skillet and keep warm.
2. Melt remaining 1 tbsp butter in skillet over medium heat. Add shallot and cook for 2 minutes, stirring frequently. Add vinegar; cook for 1 minute. Add cream, mustard, tarragon and remaining salt, stirring to combine. Return chicken to skillet. Bring cream mixture to a boil, reduce heat and simmer for 5 minutes or until slightly thickened.