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Chicken Cutlets with Mustard Tarrgon Cream Sauce

 Although this looks like a fattening cream sauce it is really “light.” Mix together a little chicken broth or stock, a generous dollop of Dijon mustard, dried tarragon and a splash of 2% milk. Let it reduce for a minute and whisk in a tiny bit of cornstarch to thicken and smooth out the sauce. The results are nothing short of brilliant! You know you want to try it and you really should!

Chicken Cutlets with Mustard Tarragon Cream Sauce

  • 20 ounces boneless skinless chicken breasts (4 -5 ounce, thinly sliced cutlets)
  • 2 tsp olive oil
  • Salt and freshly ground pepper to taste
  • 2/3 cup low sodium chicken broth,
  • 1 Tbsp Dijon-style mustard
  • 1/4 teaspoon dried tarragon or to taste
  • 1 Tbsp 2% milk (original recipe called for heavy cream but I wasn’t going to buy a carton to only use a tablespoon)
  • 1/4 tsp cornstarch dissolved in 1 teaspoon water

1. Heat a large non stick skillet over low heat while preparing the chicken breast and pan sauce ingredients. Lightly pound the chicken breast between two sheets of plastic wrap until they are thinner and an even thickness. (Or buy thinly sliced cutlets.)

2. Coat chicken with the olive oil and season with salt and freshly ground black pepper. For the sauce, combine broth, mustard and dried tarragon in small dish. In a separate small dish combine cornstarch and water, stir to combine. Measure milk and set aside.

3. Increase the heat under the skillet to medium high for electric or high for a gas stove. When skillet is hot, add chicken. Cook turning only once. How long will depend on how thick the cutlets are. It could be anywhere from 6 – 9 minutes per side. When chicken is cooked completely through and no longer pink, remove from pan to a serving platter and cover to keep warm.

4. Add the broth mixture to the hot pan and stir in any chicken juices that are left behind, let it reduce by half which will take about a minute or two. Using a whisk stir in the tablespoon of milk and then the cornstarch mixture and cook until it is thick enough to coat the chicken. If it gets too thick add a little water to thin it. Drizzle sauce over chicken and serve.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (6.8 ounces).

Amount Per Serving; Calories 193.53, Calories From Fat (30%) 57.24,Total Fat 6.4g, Saturated Fat 1.24,g, Cholesterol 91.03mg, Sodium 335.69mg, Total Carbohydrates 0.78g,Fiber 0.11, Sugar 0.31g, Protein 31.23g  WWPP 5

Adapted from The Perfect Recipe For Losing Weight and Eating Great, Author: Pam Anderson

See where I posted about this recipe here.


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  1. Tom @ ChocalateDreamers says:

    I would devour that in about 15 seconds, it looks yummy

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