Chicken Cutlets with Tarragon-Mustard Sauce

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.
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Servings: 4
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Heat a large skillet over medium heat.  Add oil to pan; swirl to coat.            
  2. 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.)
  3. Place chicken on a platter, cover with foil to keep warm.  Return pan to medium heat.
  4. Add shallots; sauté 1 minute.
  5.  Sprinkle flour over shallots, cook 1 minute stirring constantly.
  6. Add wine; bring to a boil.  Cook 1 minute, scraping the pan with a whisk to loosen browned bits.
  7. Remove from heat; stir in sour cream and mustard.
  8. Return chicken and juices to pan, sprinkle with tarragon. Serve over egg noodles.

Notes

Recipe from Cooking Light Magazine.