tender pan-fried chicken breasts

Ingredients

• Servings: 8
• 2 cups flour
• 1 tablespoon dried tarragon
• 2 tablespoons salt
• 1 tablespoon ground ginger
• 2 tablespoons ground black pepper
• 1 tablespoon dry mustard powder
• 1 tablespoon dried thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 egg
• 1/4 cup milk
• 8 (6 ounce) skinless, boneless chicken breast halves
• 1/2 cup vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 55 mins


• stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. beat the egg together with the milk until smooth in a bowl. dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. set breasts aside to rest for 10 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• heat the vegetable oil in a skillet over medium-high heat. dredge the chicken breasts in flour again, and shake off excess. brown the chicken in the hot oil until golden brown on both sides. place a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.