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Chicken Cutlet w/ Tarragon Mustard Sauce




Source of Recipe


Healthy Chicken by Barbara Chernetz






Recipe Introduction


“The combination of smooth Dijon and coarse grainy mustard is what gives this sauce its pleasing bite.” This is so good. It is a perfect ‘company meal’ for when you don’t have a lot of prep time.





List of Ingredients



• 4 skinless, boneless chicken breast halves (4 oz. each)
  
• ¼ c. flour
  
• ½ t. salt
  
• ¼ t. freshly ground black pepper
  
• 2 t. olive oil
  
• ½ c. no-salt chicken broth
  
• 1 T. chopped fresh chives
  
• 2 t. chopped fresh tarragon or 1 t. dried
  
• 2 t. Dijon mustard
  
• 1 t. coarse grainy mustard
  






Instructions



1. Place each piece of chicken between 2 pieces of plastic wrap. Pound gently to flatten each piece to an even ¼” thickness.
   
2. On a large flat plate, combine the four, salt and pepper. Dust the chicken with the seasoned flour to coat completely. Shake off any excess.
   
3. In a large nonstick skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until browned outside and white throughout, but still juicy, 5 to 6 minutes. Remove from the skillet; cover with foil to keep warm.
   
4. Add the chicken broth to the skillet, and heat to boiling. Boil for 2 minutes. Stir in the herbs and mustards. Cook 2 minutes. Pour the sauce over the chicken and serve.
   






Final Comments


Serves 4.