Chicken Scallopini with Mushroom-Tarragon Sauce

4 servings

Chicken Scallopini with Ontario Mushroom-Tarragon Sauce

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Ingredients

• 1 lb (500 g) chicken cutlets (thin sliced)
• 2 tbsp (30 mL) flour
• Salt and freshly ground pepper
• 2 tbsp (30 mL) each unsalted butter and vegetable oil, divided
• 8 ozs (250 g) cremini or button mushrooms, sliced
• 2 small shallots, finely chopped
• ¾ cup (180 mL) dry white wine
• 1 cup (250 mL) reduced-sodium chicken broth
• ½ cup (125 mL) heavy (35%) cream
• 2 tbsp (30 mL) Dijon mustard
• 2 tbsp (30 mL) chopped fresh tarragon

Instructions

1. Pound chicken pieces with mallet to 1/8-inch (3 mm) thickness. Cut into medallions. Combine flour, salt and pepper on a plate. Dust chicken pieces lightly.
2. In large non-stick deep skillet, cook chicken cutlets in half butter and oil over medium-high heat, until browned on both sides, about 4 minutes (do this in batches if necessary). Remove chicken from skillet and keep warm.
3. Add remaining butter and oil to skillet. Add mushrooms and shallots, cook over medium-high heat, stirring often, until browned, about 4 minutes. Add wine and cook about 1 minute.
4. Stir in broth, cream and mustard; bring to a boil and cook over high heat until lightly thickened, about 3 minutes. Reduce heat and stir in tarragon, salt and pepper to taste.
5. Return chicken pieces to skillet with any accumulated juices, coating with sauce mixture. Simmer for 3-5 minutes or until chicken is cooked through.

Notes