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.
tablespoon cornstarch, mixed with water into a paste
Serving Size: 1 (358) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 384 g55 %
Total Fat 42.8 g65 %
Saturated Fat 24.6 g123 %
Cholesterol 268 mg
Sodium 1091.6 mg
Dietary Fiber 2.1 g8 %
Sugars 2.8 g11 %
Protein 38.8 g
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.