Name: Chicken Dauphinois
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Potatoes, peeled and thinly sliced - 2 pounds; All-purpose flour - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Skinless, boneless chicken breast halves - 4; Butter - 1 tablespoon; Dried tarragon, divided - 2 tablespoons; Heavy whipping cream - 2 cups; Garlic, chopped - 3 cloves; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon

Ingredients for - Chicken Dauphinois

1. Potatoes, peeled and thinly sliced 2 pounds

2. All-purpose flour 2 tablespoons

3. Salt ½ teaspoon

4. Ground black pepper ½ teaspoon

5. Skinless, boneless chicken breast halves 4

6. Butter 1 tablespoon

7. Dried tarragon, divided 2 tablespoons

8. Heavy whipping cream 2 cups

9. Garlic, chopped 3 cloves

10. Salt 1 teaspoon

11. Ground black pepper 1 teaspoon

How to cook deliciously - Chicken Dauphinois

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain.

3 . Stage

Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a shallow bowl. Press chicken into flour mixture until evenly coated.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.