Using thin chicken breast cutlets is the secret to keeping the cook time to just 10 minutes for this entree. If cutlets aren’t available, purchase 1-lb skinless, boneless chicken breasts, and pound them to a 1 to 1 1/2-inch thickness using a meat mallet. Serve over brown rice or quinoa from a ready-to eat package and pair with a quick oven-roasted vegetable or a bagged salad.
Cook Time: 10 minutes
Total Time: 18 minutes
4 (4-oz.) thin chicken breast cutlets
1 Tbsp. olive oil
½ tsp. kosher salt, divided
¼ tsp. black pepper
1/2 cup dry white wine or unsalted chicken broth
1/3 cup finely chopped shallots (about 2)
1/4 cup half-and-half
1 ½ tsp. Dijon mustard
1 tsp. chopped fresh tarragon
1. Sprinkle chicken with ¼ tsp. salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil 3 minutes on each side or until lightly browned and cooked throughout. Remove chicken from skillet; keep warm.
2. Add wine and shallots to skillet. Cook, stirring occasionally, 2 minutes or until shallots are tender. Reduce heat to medium. Add half-and-half, mustard, tarragon, and remaining ¼ tsp. salt; cook 1 to 2 minutes or until slightly thickened. Serve sauce over chicken breasts.
NUTRITION FACTS: Calories 206; Total Fat 8g (Saturated Fat 2g); Cholesterol 88mg; Sodium 347mg; Total Carbs 3g (Dietary Fiber 0g, Total Sugars 2g, Added Sugars 0g); Protein 26g
Copyright © 2019 Rally Health, Inc. All rights reserved.
CAROLYN WILLIAMS, PHD, RD