Recipe by Kaarin
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.
Top Review by Tara_hearts
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
- 3 boneless skinless chicken breast halves or 3 boneless skinless chicken thighs
- 59.14 ml flour
- 2.46 ml salt
- 1.23 ml white pepper
- 1 large egg
- 1.23 ml dry mustard
- 2.46 ml garlic salt
- 236.59 ml breadcrumbs, fresh
- 2.46 ml dried tarragon
- 1.23 ml italian seasoning
- 29.58 ml butter, melted
Tarragon Cream Sauce
- 236.59 ml chicken broth or 236.59 ml white wine
- 4.92 ml dried parsley
- 3.69 ml dried tarragon
- 4.92 ml lemon juice
- 236.59 ml heavy cream
- salt and pepper
- 14.79 ml cornstarch, mixed with water into a paste
Directions See How It's Made
- 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.