Herb Coated Chicken

First marinating and then sautéing result in a spicy, crispy texture. Yummmmm!
  • 4 small boneless, skinless chicken breasts
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 egg yolks, slightly beaten
  • 3 tbsp cream
  • salt and pepper
  • 1 cup dry bread crumbs
  • 3 tbsp chopped fresh tarragon
  • flour for dusting
  • oil for cooking

Mix the mustards, egg yolks and cream into a bowl, and season with salt and pepper. Combine the bread crumbs and tarragon in a separate bowl. Dust each breast with flour, then dip in egg mixture and coat with crumbs. Cover and let coated chicken rest in refrigerator at least four hours.

Heat the oil in a heavy skillet. Cook the chicken approximately 10 minutes on each side, until nicely golden brown.

  • Yields: 4 servings
  • Preparation Time: 45 minutes, not including resting time
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