Crusted Baked Chicken With Tarragon Cream Sauce

Name: Crusted Baked Chicken With Tarragon Cream Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 serving(s)
Ingredients: 3 boneless skinless chicken breast halves or 3 boneless skinless chicken thighs; 1/4 cup flour; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 large egg; 1/4 teaspoon dry mustard; 1/2 teaspoon garlic salt; 1 cup breadcrumbs, fresh; 1/2 teaspoon dried tarragon; 1/4 teaspoon italian seasoning; 2 tablespoons butter, melted; 1 cup chicken broth or 1 cup white wine; 1 teaspoon dried parsley; 3/4 teaspoon dried tarragon; 1 teaspoon lemon juice; 1 cup heavy cream; salt and pepper; 1 tablespoon cornstarch, mixed with water into a paste

(3)

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.

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READY IN: 40mins

SERVES: 3

UNITS: US

INGREDIENTS

Nutrition

3

boneless skinless chicken breast halves or 3 boneless skinless chicken thighs
¹⁄₄

cup flour
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon white pepper
1

large egg
¹⁄₄

teaspoon dry mustard
¹⁄₂

teaspoon garlic salt
1

cup breadcrumbs, fresh
¹⁄₂

teaspoon dried tarragon
¹⁄₄

teaspoon italian seasoning
2

tablespoons butter, melted
Tarragon Cream Sauce
1

cup chicken broth or 1 cup white wine
1

teaspoon dried parsley
³⁄₄

teaspoon dried tarragon
1

teaspoon lemon juice
1

cup heavy cream
salt and pepper
1

tablespoon cornstarch, mixed with water into a paste

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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