Bucky's Recipe

Chicken Cutlets with Dijon Mustard Sauce and Tarragon

Category: Poultry

4 - 4 oz. chicken cutlets
salt and pepper
1 T. oil
2 shallots, sliced
1/4 c. dry white wine or chicken broth
2 T. Dijon mustard
1/4 t. dried tarragon
1 c. half and half cream

Season chicken with salt and pepper, set aside. Saute in oil in skillet 4 - 6 minutes until browned. Remove chicken from skillet. Saute shallots 2 minutes, add wine and bring to boil and redue by half. Add mustard, tarragon and cream, mix well. Add chicken and simmer for 5 minutes.
Serves 4.