Description
Tarragon Chicken Cutlets are tender pan-fried chicken cutlets served with a flavorful Dijon mustard and fresh tarragon sauce made by deglazing the skillet with white wine and shallots. This quick and elegant dish is perfect for a weeknight dinner or entertaining guests, delivering a delightful balance of tangy, herbal, and savory flavors in just 30 minutes.
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken breasts or 4 prepared chicken cutlets (about 6 ounces each)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
Sauce
- 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 each chicken breast flat on a cutting board and slice horizontally to create two thin cutlets. If necessary, pound each cutlet between sheets of wax paper or plastic wrap with a meat pounder to about 1/2-inch thickness for even cooking.
- Season the chicken: Lightly sprinkle kosher salt and freshly ground black pepper evenly over both sides of the chicken cutlets.
- Pan fry the cutlets in batches: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the cutlets and cook until golden brown, about 4 minutes per side. Transfer to a plate and cover to keep warm. Add the remaining olive oil and repeat with the remaining cutlets.
- Deglaze the pan: Add minced shallots, white wine, and water to the skillet. Increase heat to high and scrape the browned bits from the bottom of the pan with a wooden spoon. Cook, stirring constantly, until the liquid reduces by half, about 3 minutes.
- Finish the pan sauce: Stir in the Dijon mustard and any chicken juices collected on the plate. Simmer over low heat, whisking to emulsify and thicken the sauce until pourable. Adjust consistency with a splash of water if needed. Remove from heat and stir in fresh tarragon. Season with salt and pepper to taste.
- Plate chicken and drizzle with sauce: Optionally slice the chicken cutlets, then arrange on plates. Drizzle the tarragon mustard sauce over the chicken and serve immediately for best flavor.
Notes
- To ensure even cooking, pound chicken cutlets to uniform thickness.
- If you can’t find fresh tarragon, dried tarragon can be substituted, but use sparingly.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing.
- Serve with simple sides like steamed vegetables or rice to balance the richness of the sauce.
- Leftover chicken can be refrigerated for up to 2 days but is best served fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
