Chicken Breasts Véronique

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 whole chicken breasts
  • 1 cup cracker crumbs
  • ½ teaspoon s

Method

  1. Preheat oven to moderate (375°F.).

  2. Remove the skin from the chicken breasts and halve them. Coat the pieces with the crumbs mixed with the salt, pepper and tarragon. Brown the chicken on all sides in four tablespoons of the butter in a skillet