Chicken Cutlets with Tarragon-Mushroom Sauce

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black divided
• 2 teaspoons butter divided
• 0.5  carrots cut into 1-inch pieces
• 0.5  celery stalk cut into 1-inch pieces
• 2 cups chicken stock see unsalted
• 2.5 teaspoons cornstarch 
• 3 tablespoons flour all-purpose
• 1 tablespoon tarragon fresh chopped
• 1  garlic clove crushed
• 0.5 teaspoon kosher salt divided
• 1 cup mushrooms quartered
• 2 tablespoons olive oil divided
• 0.3  onion halved
• 0.5 cup pearl onions frozen
• 4 servings quinoa with toasted pine nuts
• 4 servings snap pea and radish sauté 
• 24 ounce chicken breast halves boneless skinless
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon

Directions

1. Place first 6 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to 1 1/4 cups.
2. Remove solids with a slotted spoon; discard.
3. Cut chicken breast halves in half horizontally to form 8 cutlets.
4. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
5. Place flour in a shallow dish; dredge chicken in flour.
6. Heat a large skillet over medium-high heat.
7. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl until butter melts.
8. Add 4 cutlets to pan; cook 2 minutes on each side or until golden.
9. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon butter, and 4 cutlets.
10. Return skillet to medium-high heat.
11. Add mushrooms and onions; cook 5 minutes or until browned, stirring occasionally.
12. Add stock mixture; bring to a boil, scraping pan to loosen browned bits.
13. Combine 1 tablespoon water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture; cook 1 minute or until sauce thickens. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon sauce over chicken.