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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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Course
Main Course
Servings
4
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.