Mustard and Tarragon Chicken Cutlets

Mustard and Tarragon Chicken Cutlets

  • Prep: 10 min
  • Cook Time: 5 min
  • Total: 15 min
  • Serving: 4 Servings

Serve these tender chicken cutlets in mustard and tarragon sauce with a side of fingerling potatoes and wax beans.


  • 1-1/2 pounds chicken breast cutlets
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/4 cup water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh tarragon


  1. Place the olive oil in a large skillet over medium-high heat, and swirl so it coats the bottom of the pan.
  2. Sprinkle the chicken with salt and freshly ground pepper, and then place in the pan with the hot oil. Sear the chicken on both sides for 2 to 3 minutes, and then transfer to a plate and tent with foil to keep warm.
  3. Deglaze the pan by adding the wine and scraping up any browned bits with a spoon, then add the water, mustard, and any chicken juices that have accumulated on platter, and whisk to blend.
  4. Spoon the sauce over the chicken and serve immediately.

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