Chicken Cutlets with Tarragon-Mushroom Sauce
"Serve with Quinoa with Toasted Pine Nuts and Snap Pea and Radish Sauté...."
INGREDIENTS
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2 cups unsalted chicken stock
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1/2 carrot, cut into 1-inch pieces
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1/2 celery stalk, cut into 1-inch pieces
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1/4 onion, halved
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1 bay leaf
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1 garlic clove, crushed
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4 (6-ounce) skinless, boneless chicken breast halves
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1/2 teaspoon kosher salt, divided
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1/2 teaspoon black pepper, divided
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3 tablespoons all-purpose flour
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2 tablespoons olive oil, divided
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2 teaspoons butter, divided
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1 cup quartered mushrooms
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1/2 cup frozen pearl onions
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1 tablespoon water
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2 1/2 teaspoons cornstarch
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1 tablespoon chopped fresh tarragon
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Quinoa with Toasted Pine Nuts
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Snap Pea and Radish Sauté
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