Breasts - Chicken Cutlets with Mustard Tarragon Sauce

By á-47

Ingredients

• 1 1/2 lb. chicken cutlets
• 3/4 tea. salt, divided
• 1/4 tea. pepper
• 3 Tbsp. butter, divided
• 1 shallot, thinly sliced
• 2 Tbsp. white wine vinegar
• 1 cup heavy whipping cream
• 3 Tbsp. whole grain mustard
• 1/2 tea. dried tarragon

Preparation

Step 1

Sprinkle chicken with 1/2 tea. salt and pepper. In a large skillet, heat 2 Tbsp. 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 Tbsp. 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 1/2 tea. salt, stirring to combine. Return chicken to skillet. Bring cr3eam mixture to a boil; reduce heat, and simmer for 5 minutes or until slightly thickened.