Chicken Cutlets with Tarragon-Mustard Sauce
These cook quickly as long as you purchase thin chicken cutlets. This recipe is easy to double if you are feeding hungry boys! Serve with egg noodles.
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 4 chicken cutlets
- ½ teaspoon salt
- ¼ teaspoon finely ground black pepper
- 3 Tablespoons chopped shallots
- 1 teaspoon all-purpose flour
- ½ cup dry white wine or chicken stock
- ¼ cup light sour cream
- 1 Tablespoon Dijon mustard
- 1 Tablespoon finely chopped fresh tarragon
- 1 pkg. egg noodles cooked according to pkg. directions
Instructions
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat.
- Sprinkle chicken with salt and pepper; cook 3 minutes on each side (if your cutlets are a little thicker you may need 3 additional minutes.)
- Place chicken on a platter, cover with foil to keep warm. Return pan to medium heat.
- Add shallots; sauté 1 minute.
- Sprinkle flour over shallots, cook 1 minute stirring constantly.
- Add wine; bring to a boil. Cook 1 minute, scraping the pan with a whisk to loosen browned bits.
- Remove from heat; stir in sour cream and mustard.
- Return chicken and juices to pan, sprinkle with tarragon. Serve over egg noodles.
Notes
Recipe from Cooking Light Magazine.