Seared Chicken Cutlets With Tarragon-Mustard Cream Sauce

Name: Seared Chicken Cutlets With Tarragon-Mustard Cream Sauce
Ingredients: 1 large chicken breast (about 8 to 10 ounces), tenderloin removed, breast halved crosswise to make 2 cutlets; 2 teaspoons oil (olive, canola, vegetable); Salt; ground black pepper; ½ cup chicken broth; 1 tablespoon Dijon mustard; ¼ teaspoon dried tarragon; 1 tablespoon heavy cream; ¼ teaspoon cornstarch dissolved in 1 teaspoon water

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Seared Chicken Cutlets With Tarragon-Mustard Cream Sauce Author: Three Many Cooks Serves: 2 The following recipes easily serve 4--simply double the ingredients

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Cooking tools:

Nonstick skillet
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Whisk
Tongs
Plate

Ingredients

1 large chicken breast (about 8 to 10 ounces), tenderloin removed, breast halved crosswise to make 2 cutlets
2 teaspoons oil (olive, canola, vegetable)
Salt
ground black pepper
½ cup chicken broth
1 tablespoon Dijon mustard
¼ teaspoon dried tarragon
1 tablespoon heavy cream
¼ teaspoon cornstarch dissolved in 1 teaspoon water