Chicken Cutlets with Tarragon Mushroom Sauce

From My Carolina Kitchen

2 cups unsalted chicken stock

1 bay leaf

8 boneless, skinless chicken cutlets, about 3 ounces each

Kosher salt

Freshly ground black pepper

3 tablespoons all-purpose flour

2 tablespoons olive oil, divided

2 teaspoons butter, divided

1 cup quartered button mushrooms

1/2 cup frozen pearl onions

1 tablespoon cold water

2 1/2 teaspoons cornstarch

1 tablespoon chopped fresh tarragon + more for garnish

Place chicken stock and bay leaf in a saucepan and bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups. Remove bay leaf with a slotted spoon and discard. Set stock aside.

Sprinkle chicken cutlets evenly with salt and freshly ground black pepper. Place flour in a shallow dish and 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 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.

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 the pan with a wooden spoon to loosen browned bits. Combine 1 tablespoon cold water with the cornstarch in a small bowl. Stir cornstarch mixture into stock mixture. Cook the sauce 1 minute or until it thickens. Stir in a pinch of salt and freshly ground black pepper and the fresh tarragon. Spoon the sauce over chicken and remove to a platter. Garnish with a sprig of tarragon and serve right away.

Adapted from Cooking Light – serves 4