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Crusted Baked Chicken With Tarragon Cream Sauce

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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.”
READY IN:
40mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

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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