Chicken Cutlets with Tarragon-Mushroom Sauce

Serve with quinoa, toasted pine nuts, and a saute of green peas and radishes.
Place the first 6 ingredients in a saucepan; bring to a boil. Cook for 6 minutes or until reduced to 1 1/4 cups. Use a slotted spoon to remove any dry matter; discard.Cut the chicken breast halves horizontally in half to make 8 patties. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour the flour into a shallow dish; roll the chicken in the flour. Preheat a large skillet over medium-high heat. Add 1 tablespoon and 1 teaspoon butter to the skillet; beat until the butter melts. Add 4 patties to the skillet; cook for 2 minutes on each side or until golden brown. Remove from the mold; keep warm. Repeat with the remaining 1 tablespoon of butter, 1 teaspoon of butter, and 4 patties.Return the skillet to medium-high heat. Add the mushrooms and onions; cook for 5 minutes or until lightly browned, stirring occasionally. Add the stock mixture; bring to a boil, scraping off the pan to avoid browning the pieces. Combine 1 tablespoon of water and cornstarch in a small bowl. Add the cornstarch mixture to the stock mixture; cook for 1 minute or until the sauce thickens. Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon. Spoon the sauce over the chicken.