Chicken Cutlets with Tarragon-Mushroom Sauce

I was looking for a quick and healthy chicken dish to make for dinner when I came across this Cooking Light recipe. Luckily I had everything I needed on hand so dinner couldn’t have been easier. I loved the flavor of the sauce with the tender and juicy pieces of chicken. The onions and mushrooms made this tasty sauce extra special. My husband and I really loved this chicken and both of my kids liked it a lot too although they left the mushrooms on their plates.

Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic together in a saucepan; bring to a boil. Cook 10 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.

Cut chicken breast halves in half horizontally to form 4 cutlets then cut them in half. Season both sides of the chicken pieces with sea salt and freshly cracked pepper, to taste. Place flour in a shallow dish; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts. Add 4 cutlets to pan; cook 2-3 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Set the cutlets aside on a plate loosely covered by a tin foil tent.

Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until sauce thickens. Taste and season with sea salt and freshly cracked pepper, to taste. Add the fresh tarragon mix until evenly combined. Place the chicken and it’s juices back into the pan and smother in the sauce.

Serve each piece of chicken with the sauce drizzled over the top. Enjoy.



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Chicken Cutlets with Tarragon-Mushroom Sauce

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

2 cups chicken stock
1 small carrot, diced
1 celery stalk, diced
1/4 onion, diced
1 bay leaf
1 garlic clove, chopped
2 skinless, boneless chicken breast halves
Sea salt and freshly cracked pepper, to taste
3 tablespoons flour
2 tbsp olive oil, divided
2 tsp butter, divided
1 1/2 cups of mushrooms, quartered
1/2 sweet yellow onion, sliced
1 tablespoon water
2 1/2 tsp cornstarch
1 tbsp chopped fresh tarragon

Directions:

Combine the chicken broth, carrot, celery, onion, bay leaf, and garlic together in a saucepan; bring to a boil. Cook 10 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.

Cut chicken breast halves in half horizontally to form 4 cutlets then cut them in half. Season both sides of the chicken pieces with sea salt and freshly cracked pepper, to taste. Place flour in a shallow dish; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts. Add 4 cutlets to pan; cook 2-3 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Set the cutlets aside on a plate loosely covered by a tin foil tent.

Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until sauce thickens. Taste and season with sea salt and freshly cracked pepper, to taste. Add the fresh tarragon mix until evenly combined. Place the chicken and it's juices back into the pan and smother in the sauce. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

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24 Responses to “Chicken Cutlets with Tarragon-Mushroom Sauce”

  1. 1

    Pamela @ Brooklyn Farm Girl — June 24, 2013 @ 8:54 pm

    That mushroom sauce looks great! Mushrooms are a favorite, so I love recipes that include them. Thanks for sharing!

    [Reply]

  2. 2

    Kris — June 24, 2013 @ 9:57 pm

    Total comfort food! I could almost smell it cooking!!!
    How are you?
    xo Kris

    [Reply]

  3. 3

    Chung-Ah | Damn Delicious — June 24, 2013 @ 10:12 pm

    That tarragon mushroom sauce looks heavenly!

    [Reply]

  4. 4

    Carla @ Gluten Free Recipe Box — June 24, 2013 @ 10:44 pm

    Sounds yummy. I may add some white wine in place of the broth. Thanks!

    [Reply]

  5. 5

    ProGait Gait Analysis — June 25, 2013 @ 3:45 am

    Yum! What a tasty recipe! Can’t wait to give it a try!

    [Reply]

  6. 6

    Jenn — June 25, 2013 @ 5:26 am

    I’ve seen this recipe and have wanted to make it for some time now… but Chris is not a fan of mushrooms, so it feels a bit wrong making it. Then again… look what I’m missing out on!! Looks delicious!

    [Reply]

  7. 7

    Lindsay — June 25, 2013 @ 6:04 am

    I love the combination of chicken, mushrooms and onions. I’ll be making this soon.

    [Reply]

  8. 8

    Katie C. — June 25, 2013 @ 6:16 am

    So the celery and carrot are just used to “beef” up your chicken stock? If you have decent stock, can you skip this step without changing the flavor of the dish?

    [Reply]

    • Pam replied: — June 25th, 2013 @ 7:54 am

      Katie,

      You could, but it honestly made the sauce so much more flavorful. I will be doing this from now on (even with homemade broth). It only took a few minutes to prepare but it was so delicious!

      Pam

      [Reply]

  9. 9

    Joanne — June 25, 2013 @ 7:13 am

    I really don’t cook with tarragon enough though I love the flavor! Great sauce.

    [Reply]

  10. 10

    Jovina Coughlin — June 25, 2013 @ 3:23 pm

    Great photos Pam. Chicken looks delicious. I like this kind of meal for dinner, also.

    [Reply]

  11. 11

    Chuck Mencke — June 25, 2013 @ 3:45 pm

    Hi Pam,

    I assume, by looking at the photos, you’re using around a cup of sliced mushrooms, they were not listed in the recipe as an ingredient. :)

    Chuck

    [Reply]

    • Pam replied: — June 25th, 2013 @ 7:50 pm

      Hi Chuck,

      Thanks for letting me know they were missing. I used about 1 1/2 cups of quartered mushrooms.

      Cheers,
      Pam

      [Reply]

  12. 12

    gloria — June 25, 2013 @ 4:56 pm

    Love terragon thi look delicious!!

    [Reply]

  13. 13

    The Café Sucre Farine — June 25, 2013 @ 6:07 pm

    Looks like a wonderful dinner. I think tarragon is one of the best kept secrets. Please save those mushrooms your kids discarded for me!

    [Reply]

  14. 14

    Andrea@WellnessNotes — June 25, 2013 @ 7:03 pm

    Looks & sounds delicious! I love chicken with mushroom sauce, and terragon is such a nice herb!

    [Reply]

  15. 15

    Rhonda — June 25, 2013 @ 7:57 pm

    I have started buying the chicken cutlets as they always seem to be on sale at my local Sprouts, this looks like a great way to make them!

    [Reply]

  16. 16

    Angie@Angie's Recipes — June 25, 2013 @ 8:07 pm

    I LOVE the tarragon mushroom sauce !

    [Reply]

  17. 17

    Anne ~ Uni Homemaker — June 25, 2013 @ 9:25 pm

    I love mushroom and chicken together and love the tarragon pairing here in the sauce. Delicious!

    [Reply]

  18. 18

    vanillasugarblog — June 26, 2013 @ 3:51 pm

    don’t you love tarragon?
    I wish I had a green thumb so I could grow it.
    I love tarragon in my eggs.
    This sauce sounds really good.

    [Reply]

  19. 19

    sonja — June 26, 2013 @ 8:16 pm

    I made this tonight and it was soooooooooooo good! thank you!

    [Reply]

  20. 20

    Chris — June 28, 2013 @ 11:22 am

    I love cooking with chicken cutlets because they are so fast to get done. But sometimes I am lazy and buy the cutlets already cutletted…umm, sliced? ;)

    [Reply]

  21. 21

    Joanne Puglia — July 1, 2013 @ 5:48 pm

    Wow! My wife cooked this up tonight and I have to say it was one of the best chicken cutlet in a brown sauce I can remember. But then again, I love onions, mushrooms and butter cooked with just about any kind of poultry or meat. I bet the same thing would be good with a minute steak or hamburger if your on a budget or diet. Maybe it was the hint of tarragon or using Portabellas instead of just regular mushrooms. Whatever it was, it was delicious!

    [Reply]

  22. 22

    Mary Keenan — July 3, 2013 @ 5:08 pm

    I tried this recipe last week.it was delicious.I was especially happy to find tarragon at my market.It’s not always possible to make a recipe when I see it.But this time I was lucky.

    [Reply]

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