2 tablespoons olive oil, plus more if desired

8 chicken cutlets, approximately 3 ounces each – see kitchen note

kosher salt, as desired

freshly ground black pepper, as desired

1/2 cup all-purpose flour, placed in a pie dish or rimmed plate

1 yellow onion, finely chopped

8-ounces crimini mushrooms, cleaned, thinly sliced

1/3 cup dry white wine, like sauvignon blanc

1 cup reduced-sodium chicken stock

2 tablespoons unsalted butter, cut into cubes

1 teaspoon roughly chopped fresh tarragon

1 teaspoon lemon juice, more or less as desired

kosher salt, to taste

freshly ground black pepper, to taste

Method:

1.   Preheat oven to 400ºF.

2.   Meanwhile, generously season both sides of cutlets with salt and pepper and working with one cutlet at a time, dredge through flour ensuring both sides are evenly coated. Continue with the remaining cutlets before adding to the pan.

3.   In a large skillet over medium – high heat, add 2 tablespoons of olive oil, allowing to heat until hot, approximately 1 – 2 minutes.

4.   Working in batches, place chicken in an even layer being careful to not overcrowd the pan. Cook the first side until golden brown in color, approximately 3 ­– 5 minutes. Flip, and cook the second side until also golden brown in color and an inserted meat thermometer registers 165ºF, another 2 – 4 minutes. Note: If chicken is golden brown in color but not cooked through in the middle, transfer cutlets to a baking sheet lined with a wire rack and place in preheated 400ºF oven to finish cooking through the middle (165ºF internal temperature).

5.   Transfer cooked chicken to a baking sheet or plate and loosely cover with foil to rest while reserving the skillet for the pan sauce.

To prepare the pan sauce:

6.   In the reserved skillet from above, add 2 tablespoons olive oil and allow to heat until hot, approximately 2 minutes. Add the onions, and while occasionally stirring, allow to cook until translucent, approximately 1 – 2 minutes.

7.   Add the mushrooms and while occasionally stirring, cook mushrooms until soft and lightly browned, approximately 5 ­– 6 minutes.

8.   Remove pan from heat, carefully add wine and using a wooden spoon, scrape up any bits from the bottom to deglaze the pan. Cook while occasionally stirring until au sec (almost dry), approximately 2 – 3 minutes.

9.   Add chicken stock and cook until reduced by half, approximately 2 minutes. Note: If sauce is too thick, add more stock and reduce until desired consistency.

10.   Remove from heat, add tarragon and butter and mix until evenly incorporated.

11.   Adjust seasoning to taste with salt and pepper and serve over prepared chicken.

Kitchen Note: Chicken cutlets are chicken breasts that have either been pounded with a kitchen mallet or filleted in half horizontally resulting in half the thickness as a regular chicken breast. This way, the chicken cooks faster putting dinner on the table in a matter of minutes!