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French   -   Tarragon Mustard Chicken   adapted from chicken breasts

  • 2 Cups Bread Crumbs
  • 1 Teaspoon Salt
  • 1 Teaspoon Paprika
  • 1 Teaspoon Black Pepper
  • 1 Large Egg
  • 4 Tablespoons Dijon Mustard
  • 2 Small Shallots -- chopped
  • 1 Tablespoon Dried Tarragon
  • 2 Tablespoons Olive Oil
  • 2 Chicken Breasts
  • **For Sauce**
  • 2 Tablespoons Dijon Mustard
  • 2 Shallots -- chopped
  • 1 Teaspoon Tarragon
  • 1/4 Cup Chicken Stock
  • 1/2 Cup White Wine
  • 1 Tablespoon Olive Oil
Directions iN SMALL BOWL MIX BREADCRUMBS, SALT & PEPPER and paprika. in blender add egg, mustard, shallots, tarragon and olive oil. blend until mixture is light and fluffy, pour into bowl. Coart chicken in gooey stuff, then bread crumbs. Bake for 15 minutes at 375*. In blender, add sauce ingredients, and blend. Put in saucepan in bring to boil, reduce it to half. Pour sauce on breasts and serve, garnish with parsley if desired.
Serves 4
Time to Make 0:00

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