Author Notes
This is a recipe that I have made for years and it has always been a family favorite. The chicken is moist and flavorful and the sauce is to die for. Chicken Elegante is simple, delicious, and might even become a favorite in your family, too.
I got this recipe from a book my mother bought over 30 years ago called "The Heart of Cooking Cookbook" and was submitted there by Bobbie Passantino. All credit where credit is due. —Elizabeth Knapp
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Ingredients
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1/4 cup
butter
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1/4 cup
olive oil
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4
boneless, skinless chicken breasts
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1/2 cup
flour
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1/4 teaspoon
pepper
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1/4 teaspoon
dried tarragon
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1/2 (10-3/4 oz)
can of beef broth, more if needed
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1/2 cup
sour cream
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1/4 cup
grated Parmesan or Romano cheese
Directions
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Heat olive oil and butter in a heavy skillet. Dredge chicken in flour, pepper, and tarragon. Brown on both sides, about 4-5 minutes per side.
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Add 1/2 can of beef broth to the chicken. Cover and simmer for 30 minutes.
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Remove the chicken to and oven-proof pan. Stir 1/2 cup sour cream into the juices remaining in the skillet. Stir thoroughly, but do not boil. Pour over the chicken. Sprinkle with cheese.
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Bake at 350° until the cheese is melted and the sauce begins to simmer. Serve over rice (optional).
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