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Seared Chicken Cutlets With Tarragon-Mustard Cream Sauce

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Seared Chicken Cutlets With Tarragon-Mustard Cream Sauce
 
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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.
by:
Serves: 2
Ingredients
  • 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
  • ½ cup chicken broth
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon dried tarragon
  • 1 tablespoon heavy cream
  • ¼ teaspoon cornstarch dissolved in 1 teaspoon water
Instructions
  1. 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.
  2. 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.
  3. 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.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

2 Comments

  1. Alice in LA says

    Yet another winner! I saw this just before leaving work. The kids loved it, and I think it was as good or better than what I get at my favorite french restaurant. Honestly. I served it with mashed potatoes and steamed broccoli. I forgot to double the sauce incredients; there was just enough for everyone but we all wished we had more. Thanks!! This one is going in the archives.

    Reply

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