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Chicken Cutlets with Tarragon-Mushroom Sauce by

Source: Clean Eating


2 cups unsalted chicken stock
1/2 carrot, cut into 1-inch pieces
1/2 celery stalk, cut into 1-inch pieces
1/4 onion, halved
1 bay leaf
1 garlic clove, crushed
4 (6oz) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons all-purpose flour
2 tablespoons olive oil, divided
2 teaspoons butter, divided
1 cup quartered mushrooms
1/2 cup frozen pearl onions
1 tablespoon water
2 1/2 teaspoons cornstarch
1 tablespoon chopped fresh tarragon


Place first 6 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reudced to 1 1/4 cups. Remove solids with a slotted spoon; discard.
Cut chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. 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 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with reamining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.
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. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon sauce over chicken.

Servings: 4

Serving Size: 2 cutlets; 1/3c sauce

Nutrition Information (per serving):
Calories 322
Fat 13.2 g
Saturated Fat 3.1 g
Cholesterol 114 mg
Sodium 523 mg
Carbohydrates 8.5
Fiber 0.6 g
Protein 39.9 g

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