Rosemary and Tarragon Baked Chicken
- Raw chicken
- Bread crumbs
- 1 tbsp. rosemary
- 1 tbsp. tarragon
- ½ c. honey Dijon mustard
- Salt and pepper
Heat oven to 350. Mix mayo, mustard, terragon, salt, pepper and garlic in a bowl. Spread on top of raw chicken then dip into bread crumbs. Lay out on a sheet pan and bake until chicken temperature reaches 165 degrees.
In a sauce pan, saute rosemary with butter and deglaze with brandy or wine of choice. Dust with flour to create a roux then add cream and simmer until thick.