Thursday, April 4, 2013

Low-Point Chicken Cutlets with Tarragon-Mushroom Sauce


Bursting with flavor, this magnificent entrée will have you going back for more (and you can go back for more if you have enough remaining points for the day)! :)

Low-Point Chicken Cutlets with Tarragon-Mushroom Sauce


- 2 cups chicken-broth
- 1 carrot, sliced thin
- 1/4 cup onion, diced
- 2 garlic cloves, diced
- 1 bay leaf
- 4, 6 oz. skinless, boneless chicken breasts
- salt and pepper to taste
- 4 Tbs flour, divided
- 1 Tbs olive oil, divided
- 1 Tbs Land O Lakes Light Butter with Canola Oil, divided
- 1 cup quartered mushrooms
- 1 Tbs fresh tarragon

Place the first 5 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to about 1 1/4 cups. Remove bay leaf with a spoon and discard. Remove sauce pan from heat and set aside.

Cut chicken breasts in half horizontally to form 8 cutlets. Sprinkle with salt and pepper. Place 3 Tbs flour in a shallow bowl and dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1/2 Tbs olive oil and 1 1/2 tsp. butter to pan; swirl until butter melts. Add 4 cutlets to pan, cook 2 minutes on each side or until golden brown. Remove from pan and keep warm. Repeat procedure with remaining 1/2 Tbs olive oil and 1 1/2 tsp. butter, and 4 cutlets.

Return skillet to medium-high heat. Add mushrooms, cook 5 minutes or until browned, stirring occasionally. Add stock mixture, bring to boil, scraping pan to loosen browned bits. Slowly sprinkle in remaining 1 Tbs of flour while whisking until mixture thickens. (If you feel it's too thick, you can add 1 to 2 Tbs. water). Add tarragon to mixture and spoon sauce over chicken and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total Servings - 4
Serving size - 1
Points per serving - 5
Points plus per serving - 5.7

"If it is important to you, you will find a way." - Anonymous

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