Tarragon Chicken Kiev Recipe

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.