Crusted Baked Chicken With Tarragon Cream Sauce

"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."
 
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photo by Kaarin photo by Kaarin
photo by Kaarin
Ready In:
40mins
Ingredients:
18
Serves:
3
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ingredients

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directions

  • Pound chicken to an even thickness.
  • In bowl #1 mix the flour, salt and pepper.
  • In bowl #2 whisk the egg with mustard and garlic salt.
  • In bowl #3 mix the bread crumbs, tarragon and Italian seasoning.
  • Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well.
  • 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.
  • Remove chicken to a warm platter and cover to keep warm.
  • 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.
  • Pour sauce over chicken and serve with mashed potatoes or rice.

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Reviews

  1. 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
     
  2. 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.
     
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RECIPE SUBMITTED BY

I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
 
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