Chicken Dauphinois

Chicken is layered between potato slices and baked in a creamy tarragon sauce in this recipe for chicken dauphinois, a perfect dinner for special occasions.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 765 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 2 cups heavy whipping cream
• 4 skinless, boneless chicken breast halves
• 1 teaspoon ground black pepper
• 3 cloves garlic, chopped
• 2 pounds potatoes, peeled and thinly sliced
• 2 tablespoons dried tarragon, divided
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.