Chicken Dauphinois

Ingredients

  • 2 pounds potatoes, peeled and thinly sliced
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon butter
  • 2 tablespoons dried tarragon, divided
  • 2 cups heavy whipping cream
  • 3 cloves garlic, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Directions

  • Preheat 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.
  • Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a shallow bowl. 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.
  • 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.
  • 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.