Chicken Cutlets With Tarragon Mushroom Sauce Recipes

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SAUTEED CHICKEN CUTLETS WITH VERMOUTH, LEEK, AND TARRAGON PAN SA



Sauteed Chicken Cutlets With Vermouth, Leek, and Tarragon Pan Sa image

This is a simple and delicious recipe for 4 from Cooks Illustrated. The sauce is to die for. Check out other sauces for this dish in my recipes. Each one makes a wonderfully different dish.

Provided by KathyP53

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts (6-8 oz. each)
salt
fresh ground black pepper
6 teaspoons vegetable oil
1 medium leek, white part only, halved lengthwise, sliced into 1/4-inch thick pieces, washed and dried (about 1 cup)
1 teaspoon all-purpose flour
3/4 cup low sodium chicken broth
1/2 cup dry vermouth or 1/2 cup white wine
1 teaspoon whole grain mustard
2 teaspoons chopped fresh tarragon leaves
1 tablespoon cold unsalted butter

Steps:

  • Adjust oven rack to middle position and heat oven to 200 degrees.
  • Remove tenderloin from each chicken breast. Trim chicken breasts of excess fat. Halve each horizontally and pound 1/4" thick.
  • Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12" skillet over medium high heat until smoking.
  • Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15-20 seconds. Transfer to large ovensafe plate.
  • Add 2 teaspoons of oil to now empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.
  • Add 2 teaspoons oil to empty skillet used to cook chicken and return panto medium heat. Add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth and vermouth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3-5 minutes. Stir in any accumulated chicken juices, return to simmer and cook 30 secnds. Off heat, whisk in mustard, tarragon, and butter, season with salt and pepper. Spoon over cutlets and serve immediately.

Nutrition Facts : Calories 238.8, Fat 11.5, SaturatedFat 3.2, Cholesterol 76.1, Sodium 109, Carbohydrate 4.3, Fiber 0.5, Sugar 1, Protein 28.6

CHICKEN CUTLETS WITH TARRAGON-MUSHROOM SAUCE



Chicken Cutlets with Tarragon-Mushroom Sauce image

Quick and easy chicken dish that can be ready in 40 minutes. Great for a weeknight.

Provided by Lynette !

Categories     Chicken

Time 30m

Number Of Ingredients 17

2 c 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 clove garlic, crushed
4`` skinless, boneless chicken breast halves, 6 ounces each
1/2 tsp kosher salt, divided
1/2 tsp black pepper, divided
3 Tbsp all-purpose flour
2 Tbsp olive oil, divided
2 tsp butter, divided
1 c mushrooms, quartered
1/2 c green onion, sliced
1 Tbsp water
2 1/2 tsp cornstarch
1 Tbsp fresh tarragon, chopped

Steps:

  • 1. Place the first 6 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups. Remove the solids with a slotted spoon; discard.
  • 2. Cut the chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • 3. Place the flour in a shallow dish; dredge the chicken in flour.
  • 4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to the pan; swirl until the butter melts. Add 4 cutlets to the pan; cook 2 minutes on each side or until golden. Remove from pan; keep warm. Repeat the procedure with the remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.
  • 5. Return the skillet to medium-high heat. Add mushrooms and onions; cook for 5 minutes or until browned, stirring occasionally. Add the stock mixture; bring to a boil, scraping the pan to loosen the browned bits.
  • 6. Combine 1 tablespoon water and cornstarch in a small bowl. Stir the cornstarch mixture into the stock mixture; cook 1 minute or until the sauce thickens. Stir in the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon the sauce over the chicken.

SKILLET CHICKEN CUTLETS WITH MUSHROOMS



Skillet Chicken Cutlets With Mushrooms image

Make and share this Skillet Chicken Cutlets With Mushrooms recipe from Food.com.

Provided by morgainegeiser

Categories     Chicken

Time 21m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs chicken cutlets
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 tablespoons fresh lemon juice, divided
2 teaspoons olive oil
1 cup fresh button mushrooms, sliced
2 tablespoons Italian parsley, chopped
2 teaspoons whole capers
lemon slice, for garnish

Steps:

  • Season chicken with salt and pepper.
  • Drizzle with 2 tbsp lemon juice.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add chicken and mushrooms and cook chicken for 2 to 3 minutes per side or until golden brown and until mushrooms are softened.
  • Add remaining 2 tbsp lemon juice, parsley and capers and cook for 2 more minutes.
  • Garnish with lemon slices before serving.

Nutrition Facts : Calories 149.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 72.6, Sodium 452, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 24.7

CHICKEN CUTLETS WITH MUSHROOM SAUCE



Chicken Cutlets With Mushroom Sauce image

This recipe came from my American Heritage cookbook. Juicy and tender breaded chicken with a wonderfully rich and creamy sauce. My father's favorite (and that's saying alot)! Simple to make but doesn't taste like it. I hope you enjoy it as much as we do.

Provided by capt_tripp86

Categories     Chicken Breast

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 14

4 large boneless skinless chicken breasts, halved lengthwise
1/4 cup all-purpose flour
2 beaten eggs
2 tablespoons milk
1 cup fine breadcrumbs
1/4 cup olive oil or 1/4 cup vegetable oil
2 tablespoons butter
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream

Steps:

  • Pound chicken to 1/2" thickness--I do this between cellophane to avoid any mess. Coat with flour. Dip in egg/milk mixture. Coat with bread crumbs. Fry 2-4 at a time in hot oil until golden (about 5 minute per side). Remove and keep warm while frying the rest. Serve with MUSHROOM SAUCE.
  • MUSHROOM SAUCE:.
  • Cook mushrooms and onion in butter until tender. Stir in flour. Add milk, salt and pepper. Cook and stir until boiling and thickening. Stir in sour cream and heat through--Do Not Boil.

CHICKEN BREASTS WITH MUSHROOMS AND TARRAGON



Chicken Breasts With Mushrooms and Tarragon image

Make and share this Chicken Breasts With Mushrooms and Tarragon recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 lb assorted mushroom (white and cremini, trimmed and sliced, shiitake, stems removed and caps sliced)
1 large shallot, finely chopped
3 tablespoons all-purpose flour
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 small boneless skinless chicken breast halves (1-1/2 lbs)
1 cup chicken broth
1/4 cup dry white wine

Steps:

  • In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
  • Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes.
  • Transfer mushroom mixture to bowl.
  • On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
  • In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot.
  • Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side.
  • Transfer chicken to warm platter.
  • Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet.
  • Pour sauce over chicken.

Nutrition Facts : Calories 221.8, Fat 6.6, SaturatedFat 1.1, Cholesterol 68.4, Sodium 403.6, Carbohydrate 7.2, Fiber 1, Sugar 1.5, Protein 31.2

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  • 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.
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