Chicken Cutlets with Tarragon-Mushroom Sauce

By barbie24

Calories: 322; Fat: 13.2g; Protein: 39.9g; Carbs: 8.5g; Fiber: 0.6g; Cholesterol: 114mg; Iron: 1.2mg; Sodium: 523mg; Calcium: 24mg

* Serving size: 2 cutlets and about 1/2 cup sauce

* SUGGESTION: Serve with Quinoa with Toasted Pine Nuts and Snap Pea and Radish Sauté (Look for them in my recipes!)

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

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.