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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This wonderful recipe prompted me to buy a french tarragon plant to I always have it fresh on hand. It is the best in the spring but it is still flavorful all year round.Ann Harris, Fresno, California Ingredients:
6 tablespoons butter, softened, divided |
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon |
4 boneless skinless chicken breast halves |
salt, pepper and ground nutmeg to taste |
1 egg |
2 tablespoons water |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup dry bread crumbs |
lemon tarragon sauce: |
3 tablespoons butter |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground mustard |
1-1/4 cups chicken broth |
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon |
2 egg yolks |
1 tablespoon lemon juice |
Directions:
1. In a small bowl, combine 3 tablespoons butter and tarragon; chill. Shape tarragon butter into four 2-in. logs; freeze until firm. Flatten chicken to 1/8-in. thickness; season with salt, pepper and nutmeg. Center a butter log on each chicken breast. Roll up and tuck in ends; secure with a toothpick. In a shallow bowl, beat egg and water. Coat chicken with flour, then dip in egg mixture and roll in bread crumbs. In a skillet, cook chicken in remaining butter until golden brown. Transfer to a greased 8-in. square baking pan. Bake, uncovered, at 350° for 20 minutes or until chicken juices run clear.
2. Meanwhile, for sauce, melt butter in a saucepan over low heat. Stir in flour and mustard until smooth. Gradually stir in broth and tarragon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. In a bowl, combine egg yolks and lemon juice. Gradually whisk a small amount of hot mixture into yolks. Return all to the pan, stirring constantly. Cook and stir until sauce reaches 160°, about 1 minute. Discard toothpicks from chicken; serve with sauce. Yield: 4 servings.
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