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1
Pound each chicken breast so that they are approximately all the same thickness.
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2
In a medium bowl combine breadcrumbs, chives, parsley, garlic and tarragon.
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3
Toss chicken in flour to coat, shake off any excess and dip into eggs and then into breadcrumb/herb mixture, coat well.
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4
Repeat with remaining breasts cover and refrigerate about 20-30 Min's.
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5
Heat a couple of tablespoons olive oil in a large pan (Note: you may have to add extra during cooking as the breadcrumb mixture absorbs quite a lot.)
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6
Add chicken and cook until browned and crisp on both sides and cooked all the way through.
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7
It is hard to give an exact time per side as breasts vary in thickness, therefore cooking times will vary.
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8
If you think that the chicken is not cooked all the way through, but the outside will get too crispy if left on, just turn the heat down and continue cooking until done turning chicken occasionally.
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9
Cream Sauce.
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10
Heat butter in a pan, add onion and garlic, cook until soft.
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11
Add wine and saffron, simmer uncovered a few minutes to reduce slightly.
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12
Add stock, milk, cream, add a little water to cornflour mix and add to sauce.
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13
Stir until mixture boils and thickens, stir in tomato.
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14
To serve.
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15
Place chicken on plate with the sauce in a gravy jug or individual dipping bowls.
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16
As stated above you do not want to pour sauce directly over chicken just on the plate to one side, as the outside of chicken will go soggy, and you want to be able to enjoy the crunchy coating throughout the entire meal.
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17
I served this with garlic buttered spinach and mash, but it also pairs well with rice.
