Crusted Baked Chicken With Tarragon Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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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. 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 |
Directions:
1. Pound chicken to an even thickness.
2. In bowl #1 mix the flour, salt and pepper.
3. In bowl #2 whisk the egg with mustard and garlic salt.
4. In bowl #3 mix the bread crumbs, tarragon and Italian seasoning.
5. Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well.
6. 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.
7. Remove chicken to a warm platter and cover to keep warm.
8. 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.
9. Pour sauce over chicken and serve with mashed potatoes or rice.
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