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Sauteed Chicken Cutlets With Dijon-tarragon Sauce

Sauteed Chicken Cutlets With Dijon-tarragon Sauce

Chicken and Dijon mustard are a match made in heaven.

  • Yield: 4


  • 2 pounds chicken cutlets
  • 2 to 4 teaspoons Emeril's Original Essence or Creole seasoning, plus more if desired
  • 2 tablespoons all-purpose flour, plus more for dredging
  • 3 tablespoons vegetable oil
  • 1/2 cup heavy cream
  • 1/2 cup chicken stock or store-bought low-sodium chicken broth
  • 1/2 cup thinly sliced onion
  • 2 tablespoons Dijon mustard
  • 1 to 2 tablespoons chopped fresh tarragon leaves, as desired
  • Salt and freshly ground black pepper
  • Whole fresh chives, for garnish


  • Season chicken cutlets with Essence, lightly dredge in flour, shake off excess, and set aside. Heat 1 tablespoon vegetable oil in a large skillet set over medium-high heat. Add chicken to pan, in batches if necessary, and cook 3 to 4 minutes per side until nicely browned and just cooked through. Set browned chicken aside.

  • Reduce heat to medium-low and add remaining 2 tablespoons vegetable oil to pan juices. Add 2 tablespoons flour, whisking continuously, and cook until mixture becomes blond in color. Whisk in cream and chicken stock and cook until slightly thickened, about 3 minutes. Add onion and continue cooking until soft, about 3 minutes. Stir in mustard and tarragon. Return chicken cutlets to pan and heat through, basting continuously. Remove from heat and garnish with chives. Serve immediately.