Chicken Cutlets with Mustard Tarragon Sauce

By cindygwest

Ingredients

• 1 1/2 pounds chicken cutlets
• 3/4 t. salt, divided
• 1/4 t. ground black pepper
• 3 T. butter, divided
• 1 shallot, thinly sliced
• 2 T. white wine vinegar
• 1 cup heavy whipping cream
• 3 T. whole grain mustard
• 1/2 t. dried tarragon

Preparation

Step 1

1. Sprinkle chicken with 1/2 t. salt and pepper. In skillet, heat 2 T. butter. 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 butter in skillet. Add shallot, and cook for 2 minutes, stirring frequently. Add vinegar; cook for 1 minute. Add cream, mustard, tarragon, and remaining 1/4 t. salt, stirring to combine. Return chicken to skillet. Bring cream mixture to a boil; reduce heat, and simmer until slightly thickened.