Chicken Cutlets With Mushroom Sauce

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 teaspoon salt
• 1/2 teaspoon pepper, divided
• 2 teaspoons butter
• 2 tablespoons chopped green onion
• 2 garlic cloves, minced
• 2 cups sliced fresh mushrooms
• 1/2 cup reduced-sodium chicken broth
• 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• 2 teaspoons cornstarch
• 1/4 cup red wine or additional reduced-sodium chicken broth
• 2 to 3 drops browning sauce, optional

1. Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a
2. , cook chicken for 4-5 minutes on each side or until juices run clear.
3. Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender.
4. In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.

chicken breast halves, salt, pepper, butter, green onion, garlic, mushrooms, chicken broth, tarragon, cornstarch, red wine, browning sauce

Taken from www.tasteofhome.com/recipes/chicken-cutlets-with-mushroom-sauce/ (may not work)