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My review
Chicken Dauphinois
Giannina
"This is a recipe that my mother always used to make for special occasions: seasoned chicken cooked with potatoes in a cream sauce. Very satisfying. Tastes great the next day too!"
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Ingredients
1 h 30 m servings 765Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain.
- Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a shallow bowl. Press chicken into flour mixture until evenly coated.
- Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side.
- Arrange 1/2 of the potatoes in a baking dish and top with chicken breasts. Layer remaining 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 in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.
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Reviews
Read all reviews 5Most helpful
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Newest
7/29/2017
My guests loved it. The only changes made were less salt and white pepper since I am allergic to black. I have tons of tarragon growing so I used part dried and chopped fresh on the top. I will ...
6/19/2017
Totally different and something I could handle since I am not a very good cook. My husband loved the potatoes, especially.
4/17/2016
Absolutely delicious, I didn't change a thing, a huge hit with the family and destined to become a favourite