Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter, softened, divided

  2. 4 boneless skinless chicken breast halves Salt, pepper and ground nutmeg to taste

  3. 1 egg

  4. 2 tablespoons water

  5. 1/2 cup all-purpose flour

  6. 1/2 cup dry bread crumbs LEMON TARRAGON SAUCE:

  7. 3 tablespoons butter

  8. 4-1/2 teaspoons all-purpose flour

  9. 1/2 teaspoon ground mustard

  10. 1-1/4 cups chicken broth

  11. 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

  12. 2 egg yolks

  13. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  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. 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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