Chicken Cutlets With Tarragon Mushroom Sauce Recipes
CHICKEN CUTLETS WITH MUSHROOM SAUCE
For a quick hearty entree, make these no-fuss poultry cutlets from Judy Grebetz of Racine, Wisconsin. The boneless chicken breasts brown on the stovetop in no tine.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear., Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender., In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.
Nutrition Facts :
TARRAGON MUSHROOM CHICKEN
Round out this saucy seasoned chicken with some rice or pasta, suggests Mary Kretschmer. "I often make this dish when my children and grandchildren visit," she pens from Miami, Florida. "Using the slow cooker leaves me more time to enjoy their company."
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, mushrooms, sherry, butter, tarragon, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken and keep warm. Place the flour in a small saucepan; gradually whisk in cooking liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 138 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 534mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CHICKEN CUTLETS WITH MUSHROOM SAUCE
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
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 CUTLETS WITH TARRAGON-MUSTARD SAUCE RECIPE
Provided by á-2510
Number Of Ingredients 10
Steps:
- Preparation 1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper; cook 3 minutes on each side. Place chicken on a platter. 2. Return pan to medium heat. Add shallots; sauté 1 minute. Sprinkle flour over shallots; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in sour cream and mustard. Return chicken and juices to pan. Sprinkle with tarragon.
MUSHROOM TARRAGON CHICKEN
Make and share this Mushroom Tarragon Chicken recipe from Food.com.
Provided by tamibic
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dredge chicken in flour mixture and brown on all sides in butter.
- Remove and set aside.
- Add onions, garlic and mushrooms to pan and cook until limp.
- Stir in sugar, tarragon and wine.
- Return chicken; cover and simmer for 25 minutes.
- Mix 1 teaspoon flour with sour cream and pour into pan; stir over med.
- heat until sauce thickens.
- Sprinkle with green onion.
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TARRAGON CHICKEN CUTLETS RECIPE | SIDECHEF
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5/5 (1)Total Time 40 minsCuisine AmericanCalories 135 per serving
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- In a shallow bowl stir together All-Purpose Flour (1/3 cup), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Set aside.
- Cut off fillet from Chicken Breast (1 pound) if attached. Slice each chicken breast horizontally into two pieces.
- Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included.
- Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
CHICKEN CUTLETS WITH TARRAGON-MUSHROOM SAUCE | FOR THE …
2013-06-24 Remove from pan; keep warm. Repeat the procedure with the remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets. Set the cutlets aside on a plate loosely …
From fortheloveofcooking.net
Reviews 25Servings 4Cuisine AmericanCategory Main Course
From fortheloveofcooking.net
Reviews 25Servings 4Cuisine AmericanCategory Main Course
- 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.
- 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. Taste and season with sea salt and freshly cracked pepper, to taste. Add the fresh tarragon mix until evenly combined. Place the chicken and it's juices back into the pan and smother in the sauce. Enjoy.
CHICKEN CUTLETS WITH TARRAGON MUSHROOM SAUCE - BLOGGER
2014-01-14 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 remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.
From mycarolinakitchen.blogspot.com
Estimated Reading Time 7 mins
From mycarolinakitchen.blogspot.com
Estimated Reading Time 7 mins
CHICKEN CUTLETS WITH TARRAGON-MUSHROOM SAUCE RECIPE
2013-02-23 4 (6-ounce) skinless, boneless chicken breast halves. ½ teaspoon kosher salt, divided. ½ teaspoon black pepper, divided. 3 tablespoons all-purpose flour. 2 tablespoons olive oil, divided. 2 teaspoons butter, divided. 1 cup quartered mushrooms. ½ cup frozen pearl onions. 1 tablespoon water.
From myrecipes.com
5/5 (13)Total Time 35 minsServings 4Calories 322 per serving
From myrecipes.com
5/5 (13)Total Time 35 minsServings 4Calories 322 per serving
CHICKEN WITH TARRAGON AND MUSHROOM SAUCE - A GLUG OF OIL
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