Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the kale domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6121
Chicken Cutlets with Tarragon-Mustard Sauce - Cooking with Tami
Go Back

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.
Print Recipe Pin Recipe
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.