CHICKEN CUTLETS WITH TARRAGON-MUSHROOM SAUCE
Quick and easy chicken dish that can be ready in 40 minutes. Great for a weeknight.
Provided by Lynette !
Categories Chicken
Time 30m
Number Of Ingredients 17
Steps:
- 1. Place the first 6 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups. Remove the solids with a slotted spoon; discard.
- 2. Cut the chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- 3. Place the flour in a shallow dish; dredge the chicken in flour.
- 4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to the pan; swirl until the butter melts. Add 4 cutlets to the pan; cook 2 minutes on each side or until golden. Remove from pan; keep warm. Repeat the procedure with the remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.
- 5. Return the skillet to medium-high heat. Add mushrooms and onions; cook for 5 minutes or until browned, stirring occasionally. Add the stock mixture; bring to a boil, scraping the pan to loosen the browned bits.
- 6. Combine 1 tablespoon water and cornstarch in a small bowl. Stir the cornstarch mixture into the stock mixture; cook 1 minute or until the sauce thickens. Stir in the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon the sauce over the chicken.
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Corey Roof
[email protected]I would give this recipe a 1 out of 5 stars. It was a major disappointment.
mt mehedihasan
[email protected]This recipe is a waste of time and ingredients. The chicken was tough and the sauce was flavorless.
Andrew Abekah
[email protected]I followed the recipe exactly and the dish turned out bland and unappetizing. I would not recommend this recipe.
Tanu Sree
[email protected]The chicken was a bit dry, but the sauce was delicious. I would recommend cooking the chicken for a shorter amount of time.
Essa lala jan Jan
[email protected]I found that the sauce was a bit too thick for my taste, so I added a little bit of chicken broth to thin it out.
Zizo Mohamed
[email protected]This dish was a bit more time-consuming than I expected, but it was definitely worth the effort. The chicken and sauce were both excellent.
Monalisa Machado
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed the sauce in this dish. It was creamy and flavorful, with just a hint of tarragon.
Cody Knight
[email protected]I added a bit of white wine to the sauce and it really enhanced the flavor. I also used a mix of cremini and shiitake mushrooms, which gave the sauce a nice variety of textures.
Magezi Happy
[email protected]I made this dish exactly as the recipe stated and it turned out perfectly. The chicken was moist and flavorful, and the sauce was rich and creamy.
Esmeralda Mencias
[email protected]This is one of my go-to recipes when I'm entertaining guests. It's always a crowd-pleaser and the leftovers are just as good the next day.
Jitendra Gupta
[email protected]I'm not usually a fan of tarragon, but it worked surprisingly well in this dish. The sauce had a lovely creamy texture and the mushrooms added a nice earthy flavor.
cheif_million 999
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the chicken and the sauce, and I received several requests for the recipe.
Kelechi Achike
[email protected]The chicken cutlets were cooked to perfection, juicy and tender on the inside with a crispy golden-brown exterior. The tarragon mushroom sauce was simply divine, with a rich and flavorful broth that had just the right amount of tanginess from the tar
mincraft0990
[email protected]This chicken cutlet dish with tarragon mushroom sauce was an absolute delight! The flavors were incredibly well-balanced, with the tarragon adding a subtle yet distinct herbal note that perfectly complemented the earthy mushrooms and tender chicken.