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Chicken Cutlets with Tarragon Cream Sauce

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by Paula Deen

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Chicken Cutlets with Tarragon Cream Sauce 0 Picture

Ingredients

  • Orzo and Spinach:
  • 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
  • 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

Details

Preparation

Step 1

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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