Chicken Dauphinoise

Ingredients

• 2 pounds potatoes, peeled and thinly sliced
• 2 tablespoons all-purpose flour
• 0.5 teaspoon salt
• 0.5 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

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. Mix together flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl until well combined.
4. Press chicken into flour mixture until evenly coated.
5. 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.
6. Arrange 1/2 of the potatoes in a large baking dish and top with chicken breasts. Layer remaining potatoes over chicken.
7. 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.
8. 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.