Chicken Dauphinois
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
54
Sourness
41
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 tsp
Salt1 tsp
Ground Black Pepper1 tbsp
Butter2 tbsps
Tarragon (dried, divided)2 cups
Heavy Whipping Cream3 cloves
Garlic (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Place potatoes into a large pot and cover with water; bring to a boil
3
Cook potatoes until partially cooked, about 4 minutes; drain
4
Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a shallow bowl
5
Press chicken into flour mixture until evenly coated
6
Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken
7
Cook chicken until browned, 3 to 4 minutes per side
8
Arrange 1/2 of the potatoes in a baking dish and top with chicken breasts
9
Layer remaining potatoes over chicken
10
Mix cream, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a bowl; pour over potatoes and chicken
11
Sprinkle remaining tarragon over potatoes
12
Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes
13
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
14
Let stand for at least 10 minutes before serving