Chicken cutlets with Tarragon-Mustard Pan Sauce
When it comes to customers’ questions, we lean in and listen closely for “pain points” – those cooking topics that seem to come up again and again. Boneless, skinless chicken breasts are one of those tender topics. They present a variety of challenges, but we are committed to teaching the techniques to get you to juicy, flavorful chicken. And this recipe fits the bill! One part technique (sharpen your knife) and one part delicious sauce. With this template, there will be no more “chicken again?” Problem solved.
- Time: 30 min
- Servings: 4
Source: Red Stick Spice Recipes
Ingredients
- chicken breasts, trimmed, rinsed and thoroughly dried
- Rotisserie Chicken Blend
- Salt and pepper
- all-purpose flour
- unsalted butter
- Herbes de Provence Extra Virgin Olive Oil
- shallot, minced
- Dijon mustard
- white wine
- chicken stock
- butter, cut into cubes
- tarragon, chopped