Crusted Baked Chicken With Tarragon Cream Sauce
photo by Kaarin
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
3
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
-
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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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.