Tarragon Chicken Cutlets
Tender, golden chicken cutlets are smothered in a savory pan sauce made with Dijon mustard, fresh tarragon, and a splash of white wine for irresistible French flavor.
Servings: 4 people
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or 4 prepared chicken cutlets (about 6 ounces each)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 small shallot, minced
- 1/2 cup dry white wine
- 1/4 cup water
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh tarragon
Instructions
- Make the chicken cutlets: Lay the chicken breast on a cutting board. Hold it flat with the palm of your hand. Use a long, sharp, non-serrated knife like a long, thin slicing knife, or a chef’s knife. Slice the chicken in half horizontally, as smoothly as you can, and in as few slices as possible, starting at the thickest side. You will end up with 2 chicken cutlets. Repeat with the remaining chicken breasts. Layer each cutlet one at a time between two sheets of wax paper or plastic wrap. Gently use the smooth side of a meat pounder to shape the cutlet into an even 1/2-inch thickness. Depending on the thickness of the cutlets you can also skip this step, if you like.
- Season the chicken: Lightly season the chicken cutlets all over with salt and pepper.
- Pan fry the cutlets in batches: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot, add half of the cutlets. Cook until golden brown on both sides, about 4 minutes per side. Transfer the cutlets to a large plate and cover with an overturned bowl to keep warm. Add the remaining olive oil to the pan and repeat with the remaining cutlets. Set them aside with the first batch.
- Deglaze the pan: Add the shallots, wine, and water to the skillet. Raise heat to high and cook, scraping the bottom of the pan with a wooden spoon or spatula to release all the browned bits of chicken. Continue cooking, stirring constantly, until the liquid has reduced by half, about 3 minutes.
- Finish the pan sauce: Add the mustard and pour any accumulated chicken juices from the plate into the sauce. Continue simmering over low heat, using a whisk or fork to incorporate the mustard. Cook until the sauce is completely emulsified and thickened but still pourable. If it’s too thick for your liking, add a few tablespoons of water. If it’s not thick enough, continue cooking until it reaches the desired consistency. Remove the pan from the heat and stir in the tarragon. Season with salt and pepper to taste.
- Plate chicken and drizzle with sauce: If you like, cut the chicken into slices (or leave whole), then divide chicken among plates. Drizzle the sauce over the chicken and serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- To avoid splattering the hot oil when frying: Use tongs to lay each cutlet down starting with one tip by the edge of the pan nearest you and carefully laying it away from you towards the furthest edge of the pan.
- How to tell if chicken is cooked: If in doubt, insert an instant-read thermometer into the thickest part of the meat. It should read 165°F. You can also slice into the chicken: It should be white throughout, with no signs of pink.
Nutrition
Calories: 299.8kcal | Carbohydrates: 4g | Protein: 37.4g | Fat: 11.9g | Saturated Fat: 2g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 6.6g | Trans Fat: 0.02g | Cholesterol: 108.9mg | Sodium: 285.1mg | Potassium: 788.6mg | Fiber: 0.8g | Sugar: 0.9g | Vitamin A: 203.6IU | Vitamin C: 4.3mg | Calcium: 58.6mg | Iron: 2.1mg
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