Crusted Baked Chicken With Tarragon Cream Sauce - cooking recipe

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
Preparation
    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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