1 Picture
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 Sauté
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
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.
Review this recipe