Chicken Cutlets in Dijon-Tarragon Sauce
By gnikylime
The sauce is time-consuming, due to the constant stirring it requires, but it is delicious and very low in fat.
- 8
5/5
(1 Votes)
Ingredients
- 4 (4 oz. size) chicken cutlets
- salt and pepper
- 1 tablespoon oil
- 2 shallots, diced
- 1/2 cup chicken broth
- 1-1/2 cup skim milk
- 3 tablespoons Dijon mustard (a French honey dijon like Maille au Miel is the best)
- 1/4 teaspoon dried tarragon
Preparation
Step 1
1. Season chicken with salt and pepper, set aside. Saute in oil in skillet 4 - 6 minutes until browned. Remove chicken from skillet.
2. Saute shallots 2 minutes, add broth and skim milk and bring to boil and reduce by half, stirring frequently. (Note: Stir frequently enough to prevent skin from forming.)
3. Add mustard and tarragon, mix well. Add chicken and simmer for 5 minutes.