Chicken Cutlets with Tarragon-Mushroom Sauce

This recipe is the entree which is featured with the two following recipes in the April 2013 Cooking Light magazine (although the website says February 2013). The link is here.

 We thought the best part of this recipe that it makes its own enhanced chicken-vegetable sauce rather than relying on a commercial version. This requires an extra step, but was well worth the effort. If you are confused about the instructions for preparing the chicken cutlets, so were we. Essentially, the recipe asks you to cut the boneless chicken breasts in half lengthwise; this means the chicken pieces will be especially thin, i.e., cutlets. If you already purchased thin chicken pieces, we recommend skipping this step and avoiding possible knife-induced injuries!

One of us is a big fan of pearl onions; the other thinks pearl onions are essentially tasteless and worthless. Next time, we may substitute grapes. Let us know what you think.

In any case, the chicken and sauce are otherwise excellent. Bon appetit!

Chicken Cutlets with Tarragon-Mushroom Sauce

Chicken Cutlets with Tarragon-Mushroom Sauce

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