Categories: Poultry- Chicken

Ingredients

• 4 (40z.) chicken cutlets
• Coarse salt and pepper to taste
• 1 Tbsp. canola oil
• 2 shallots, peeled and sliced
• 1/4 cup dry white wine OR unsalted chicken broth
• 2 Tbsp. Dijon mustard
• 1/4 tsp. dried tarragon
• 1 cup half-and-half

Directions

1. Season chicken on both sides with salt and pepper to taste; set aside.
2. In a large skillet, heat oil on medium-high until hot. Add chicken and cook 2 to 3 minutes or until browned, turning once. Transfer chicken to a plate and cover to keep warm. Add shallots to skillet and cook 2 minutes or just until browned. Add wine or broth; deglaze pan (loosen browned bits in skillet), bring to boil and simmer to reduce liquid by half. Add mustard, tarragon and half-and-half, stirring gently until ingredients are well-mixed. Add chicken and any accumulated juices back to skillet; bring to simmer and cook 5 minutes.

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