Crusted Baked Chicken With Tarragon Cream Sauce

Total Time
40mins
Prep 10 mins
Cook 30 mins

This has a flavorful creamy gravy and really isn't hard to make. I serve it over mashed potates and sometimes cut the chicken breast into smaller pieces. A great dish for company and a hit with everyone in our house.

Ingredients Nutrition

Directions

  1. Pound chicken to an even thickness.
  2. In bowl #1 mix the flour, salt and pepper.
  3. In bowl #2 whisk the egg with mustard and garlic salt.
  4. In bowl #3 mix the bread crumbs, tarragon and Italian seasoning.
  5. Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well.
  6. Place in a lightly buttered roasting pan (safe for stovetop use.) Drizzle chicken with melted butter and bake at 375 degrees F for 20-25 minutes or till juices run clear.
  7. Remove chicken to a warm platter and cover to keep warm.
  8. Place roasting pan on stove burner over medium-high heat and add broth or wine to deglaze pan, scraping up browned bits. Add dried herbs and cook till reduced, 2-3 minutes. Add lemon juice, cream and salt and pepper. Bring to a boil, then whisk in the flour; simmer 1-2 minutes until thickened.
  9. Pour sauce over chicken and serve with mashed potatoes or rice.
Most Helpful

Made this for dinner last night and it was out of this world. My favorite part was the breading. So light but very crispy. I only used 1/4 tsp tarragon in the sauce though. Thanks so much for an amazing recipe

Tara_hearts March 01, 2008

I used chicken breasts for this recipe along with chicken broth for the cream sauce. The breading on the chicken was so good with the cream sauce, not a heavy tasting sauce. I did add just a bit more lemon juice and served with mashed potatoes.

lauralie41 December 22, 2005