Dredge the cutlets, both sides, with flour.
In a skillet, heat butter and oil on medium-high.
Brown cutlets 1 minute per side. Remove and set aside.
In the same skillet, cook mushrooms and tarragon 2 - 3 minutes on medium high. Remove and set aside.
Deglaze skillet with white wine, add chicken stock and reduce by half.
Stir in cream and cook to desired consistency.
Adjust seasoning and pour gravy over cutlets.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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