Description
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
- Boneless Skinless Chicken Breast Halves
- Flour
- Salt
- White Pepper
- Egg
- Dry Mustard
- Garlic Salt
- Breadcrumbs
- Dried Tarragon
- Italian Seasoning
- Butter
- Chicken Broth
- Dried Parsley
- Lemon Juice
- Heavy Cream
- Salt And Pepper
- Cornstarch
Instructions
- 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 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