Chicken Cutlets with Tarragon Cream Sauce

by Paula Deen

Chicken Cutlets with Tarragon Cream Sauce
Chicken Cutlets with Tarragon Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    pounds chicken cutlets

  • 3/4

    teaspoon salt, divided

  • 1/4

    teaspoon ground pepper

  • 3

    tablespoons butter, divided

  • 1

    shallot, thinly sliced

  • 2

    tablespoons white wine vinegar

  • 1

    cup heavy whipping cream

  • 3

    tablespoons whole-grain mustard

  • 1/2

    teaspoon dried tarragon

  • Orzo and Spinach:

  • 1

    (16-ounce) box orzo

  • 1

    (6-ounce) bag fresh baby spinach, stemmed

  • 1

    tablespoon olive oil

  • 1

    teaspoon fresh lemon juice

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

Directions

Sprinkle chicken with ½ teaspoon salt and pepper. In a large skillet, heat 2 tablespoons 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. Melt remaining 1 tablespoon 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 ¼ teaspoon salt, stirring to combine. Return chicken to skillet. Bring cream mixture to boil; reduce heat and simmer for 5 minutes or until slightly thickened. For Orzo & Spinach: Cook pasta according to package directions; drain. Return pasta to pot; add spinach and remaining ingredients, tossing gently to coat. Cover and let stand 5 minutes.

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