Chicken Cutlets With Tarragon-Mushroom Sauce

• 2 cups unsalted chicken stock
• 1/2 carrot, cut into 1-inch pieces
• 1/2 celery stalk, cut into 1-inch pieces
• 1/4 onion, halved
• 1 bay leaf
• 1 garlic clove, crushed
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil, divided
• 2 teaspoons butter, divided
• 1 cup quartered mushrooms
• 1/2 cup frozen pearl onions
• 1 tablespoon water
• 2 1/2 teaspoons cornstarch
• 1 tablespoon chopped fresh tarragon

1. Place first 6 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups. Remove solids with a slotted spoon; discard.
2. Cut chicken breast halves in half horizontally to form 8 cutlets. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts. Add 4 cutlets to pan; cook 2 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.
3. Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until sauce thickens. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon sauce over chicken.

chicken, carrot, celery stalk, onion, bay leaf, garlic, skinless, kosher salt, black pepper, allpurpose, olive oil, butter, mushrooms, frozen pearl onions, water, cornstarch, tarragon

Taken from www.myrecipes.com/recipe/chicken-tarragon-mushroom-sauce (may not work)