Thursday, January 2, 2014

Recipe: Pan-Seared Chicken Cutlets with Tarragon-Mustard Cream Sauce

Before I get to the recipe....does anyone have any experience with heel spurs?  I think I have one...I woke up with a sharp pain in my heel in a very small area every time I step on it.  I'm taking a "rest" day today (although I've been working like a horse all day--I've reached my ActiveLink goal, but without any formal exercise) to see how I feel tomorrow.  Anyway, any tips would be appreciated!

I tried a new recipe tonight and it was quite the hit with the hubs (the kids were having a dinner strike)...and it was so simple.  I found the original recipe in "Weight Watchers Five-Star Top-Rated Recipes," which is one of those magazine-like recipe collections they sell at the check out counters (this one went off the shelves in August, which means this has been hanging around my house for quite a while...sigh!)  Anyway, I made a couple of small changes and I clarified on weird direction included, so I thought I'd post it here for you.

Pan-Seared Chicken Cutlets with Tarragon-Mustard Cream Sauce

3 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4 ounce) chicken breast cutlets (I buy the "thin-sliced chicken breasts")
2 teaspoons olive oil
Cooking Spray
3/4 cup fat-free, lower-sodium chicken broth
1/4 cup fat-free half-and-half (original recipe called for full-fat half-and-half)
1 teaspoon dried tarragon (original recipe called for 1 Tablespoon chopped fresh tarragon)
2 teaspoons stone-ground mustard.

1. Combine first 3 ingredients in a heavy-duty zip-top plastic bag; add chicken.  Seal bag; shake to coat chicken.

2. Heat oil in a large nonstick skillet over medium-high heat.  Remove chicken from plastic bag (discard bag and leftover flour) and give each side of each cutlet a quick spray of cooking spray.  Add chicken to pan; cook 3 minutes on each side or until browned.

3. Combine broth and next 3 ingredients, stirring with a whisk.  Add broth mixture to pan; bring to a boil.  Reduce heat, and simmer 6-7 minutes or until chicken is done.

Yield: 4 servings (serving size: 1 chicken cutlet and 2 tablespoons sauce). 4 PP per serving.

* I used fat-free half-and-half because that is what happened to be in my fridge.  This resulted in a watery sauce.  The taste was fine and I was not bothered by the consistency of the sauce.  However, if you use full-fat half-and-half, you will have a thicker sauce (and it will be 5 PP per serving).

So, there you go!  If you decide to try this, let me know what you think!

Also, if you are interested in being included in the private Pinterest recipe board, please follow me on pinterest and then leave a comment on this post (with your name or your Pinterest username) saying that you'd like to be included and I'll add you.


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