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 eggs
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:
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.
Servings: 3
Time preparation: 10 min.
Time total: 40 min.