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

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Recipe by Kaarin

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Crusted Baked Chicken With Tarragon Cream Sauce created 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.

Ready In:: 40mins
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Units:

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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 MADE WITH LOVE BY

@Kaarin

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@Kaarin

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"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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review by Tara_hearts

3/1/2008

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

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review by lauralie41

12/22/2005

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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photo by Kaarin

11/20/2005

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creation by Kaarin

5/16/2005

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.