Sauteed Chicken Cutlets With Dijon-tarragon Sauce

Chicken and Dijon mustard are a match made in heaven.

Ingredients

2 pounds chicken cutlets
2 to 4 teaspoons Emeril's Original Essence or Creole seasoning, plus more if desired [3]
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.