Chicken Dauphinoise
This chicken dauphinoise recipe was made by my mother for special occasions. Seasoned chicken cooked with potatoes in a cream sauce is very satisfying and tastes great the next day, too!
potatoes, peeled and thinly sliced
2
pounds
all-purpose flour
2
tablespoons
salt, divided
1½
teaspoon
ground black pepper, divided
1½
teaspoon
skinless, boneless chicken breast halves
4
butter
1
tablespoon
dried tarragon, divided
2
tablespoons
heavy whipping cream
2
cups
garlic, chopped
3
cloves
 Preheat the 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 and set aside.
  Mix together flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl until well combined.
  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. Remove from heat.
  Arrange 1/2 of the potatoes in a large baking dish and top with chicken breasts. Layer remaining potatoes over chicken.
  Mix together cream, garlic, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper in a bowl until well combined; pour over potatoes and chicken. Sprinkle remaining 1 tablespoon 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.
