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Emerils Sauteed Chicken Cutlet with Dijon-tarragon Sauce Recipe

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This recipe for Emerils Sauteed Chicken Cutlet with Dijon-tarragon Sauce is from Family Cookbook-2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds chicken cutlets
2 to 4 tsp. creole seasoning
3tablespoon vegetable oil
1/2 cup heavy cream
1/2 cup chicken stock
1/2 cup thinly sliced onion
2 tablespoon Dijon mustard
1 to 2 tablespoon chopped fresh tarragon leaves
Directions:
Directions:
Season chicken cutlets with creole seasoning, lightly dredge in flour, shake off excess, and set aside. Heat 1 tablespoon vegetable oil in a large skillet set over medium -low heat. Add chicken to pan, in batches if necessary, and cook 3 to 4 minutes per side until nicely browned and just cooked through. Set browned chicken aside.
Reduce heat to medium-low and add remaining 2 tablespoons vegetable oil to pan juices. Add 2 tablespoons flour whisking continuously and cook until mixture becomes blond in color. Whisk in cream and chicken stock and cook until slightly thickened about 3 minutes. Add onion and continue cooking until soft about 3 minutes. Stir in mustard and tarragon. Return chicken cutlets to pan and heat through, basting continuously. Remove from heat and serve immediately.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
This dish smells heavenly . Emeril got his start at Commander's Palace . This dish taste like something you would taste at Commander"s.

 

 

 

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