Seared Chicken Cutlets With Tarragon-Mustard Cream Sauce

The following recipes easily serve 4–simply double the ingredients and switch to a large (12-inch skillet). You can also make it for one by halving the ingredients and using a small (8-inch) skillet.

 

Serves 2

1 large chicken breast (about 8 to 10 ounces), tenderloin removed, breast halved crosswise to make 2 cutlets
2 teaspoons oil (olive, canola, vegetable)
Salt and ground black pepper
1/2 cup chicken broth
1 tablespoon Dijon mustard
1/4 teaspoon dried tarragon
1 tablespoon heavy cream
1/4 teaspoon cornstarch dissolved in 1 teaspoon water

Heat a heavy-bottomed medium (10-inch) non-stick skillet over low heat. Coat chicken and tenderloins evenly with oil, sprinkle lightly with salt and pepper, and toss to coat. Mix broth, mustard, and tarragon in a Pyrex measuring cup; set aside.

A couple of minutes from cooking turn on vent fan and increase heat under pan to high (or strong medium-high for electric stove owners). When pan is hot (a seasoned non-stick skillet will start to send up wisps of smoke) add chicken; cook without turning until well browned on one side, about 3 minutes. Turn chicken and continue to cook until well browned and cooked through, 2 to 3 minutes. Transfer to a clean plate.

Add broth mixture to skillet; simmer, adding any accumulated chicken juices, until reduced by half, a couple of minutes. Whisk in cream and then cornstarch mixture; continue to cook until sauce is thick enough to coat the chicken, almost instantly. If sauce is too thick, simply add water to thin to proper consistency. Pour sauce over chicken and serve.