Favorite Menu Chicken Dauphinois :: So Tasty
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| Chicken Dauphinois |
"This is a recipe that my mother always used to make for special occasions: seasoned fowl cooked with potatoes in a cream sauce. Very pleasurable. Tastes superb the next day too!"
Ingredients :
- 2 kilos potatoes, peeled and thinly sliced
- 2 tablespoons all-reason flour
- half of teaspoon salt
- half teaspoon floor black pepper
- 4 skinless, boneless chicken breast halves
- 1 tablespoon butter
- 2 tablespoons dried tarragon, divided
- 2 cups heavy whipping cream
- three cloves garlic, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H30M |
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- Preheat oven to 350 levels F (175 stages C).
- Place potatoes into a massive pot and cowl with water; deliver to a boil. Cook potatoes till in part cooked, about 4 minutes; drain.
- Mix flour, half teaspoon salt, and half teaspoon pepper together in a shallow bowl. Press chook into flour combination till calmly coated.
- Melt butter in a huge skillet over medium heat; place hen in warm butter and sprinkle 1 tablespoon tarragon over chook. Cook chicken till browned, three to 4 minutes consistent with side.
- Arrange 1/2 of the potatoes in a baking dish and top with chook breasts. Layer last potatoes over chicken. Mix cream, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a bowl; pour over potatoes and chicken. Sprinkle remaining tarragon over potatoes.
- Bake inside the preheated oven until bird is till no longer crimson in the middle and the pinnacle is golden brown, forty five to 50 minutes. An on the spot-examine thermometer inserted into the center must study at least one hundred sixty five levels F (seventy four levels C). Let stand for as a minimum 10 minutes earlier than serving.
Notes :
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