Chicken Dauphinois

Chicken Dauphinois This is a recipe that my mother always used to make for special occasions: seasoned chicken cooked with potatoes in a cream sauce. Very satisfying. Tastes great the next day too!


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 1 hr

    TOTAL : 10 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 765 calories; protein 31.8g; carbohydrates 48.5g; fat 50.1g; cholesterol 235.3mg; sodium 1010.1mg.