Instructions

• To create the cutlets, you’ll be halving the chicken breasts longways. Place your knife parallel to the cutting board and use small, short sawing movements to cut through the breast to create 2 cutlets. Place the heel of your hand, fingers well out of the way, to hold the breast in place. You can also place a paper towel under the heel of your hand. Making sure the breasts are very dry is helpful. Two breasts will yield 4 cutlets.
• Sprinkle 1 tsp salt, ½ tsp black pepper and 2 Tbl Old Goodwood Blend on both sides of the cutlets. Measure flour onto a plate or pie tin. Working with one cutlet at a time, press both sides into flour. Pick up cutlet from tapered end, and shake gently to remove excess flour.
• Heat butter and oil in a large skillet. Swirl skillet over high heat until butter has melted, foams and is light brown in color. Lay cutlets in skillet.
• Sauté cutlets until browned on one side, about 4 minutes. Turn cutlets with tongs (a fork will pierce the meat). Cook on other side until meat feels firm when pressed about 3-4 minutes. Transfer cutlets to a plate, and keep warm.
• Using the same skillet used to cook the chicken, do not discard the fat or cooked on bits. Heat to medium, and add the shallots. Sauté until softened about 1 minute. Add the mustard to the pan and cook for 30 seconds. Pour in the wine and scrape up any browned bits.
• Add the chicken stock, cook for 3-4 minutes until sauce is reduced. Swirl in the butter a little at a time until it is incorporated. Sprinkle in the tarragon. Spoon sauce over cutlets.