October 18, 2008

Tarragon Chicken Squares!

My mother used to make chicken squares like this, and once, at a restaurant in Philadelphia, I ordered tarragon chicken. It tasted so good that I decided to recreate my mother's dish with the addition of a lot of tarragon.


Cut up boneless, skinless chicken breasts into 1 1/2 inch pieces.  Soak in egg.  Next, prepare the bread crumbs.

Use unseasoned toasted bread crumbs.  Empty a bunch into a Ziplock bag.  I didn't measure- and it also depends on how much chicken you plan to make.  Add a good amount of salt and fresh ground black pepper.  Then add dried tarragon so that it makes up at least 1/8th of the mixture.

Use a large saucepan and add vegetable oil.  Heat until water sizzles when it hits it.  Add chicken.  Do not overcrowd pan- instead, make a few batches.  I keep the oven at 200 degrees to keep the already made batches warm while the other batches cook.

When they are golden brown, turn them over and cook them on the other side.   That's all there is to it!

A great side dish for chicken tarragon is baby zucchini.  Just put in a bowl and add a few tablespoons of water, cover, and steam for 5 minutes.

There you have it!  You can make a dipping sauce for the chicken if you like- we like ours just like this. It's even good leftover and it's also good right out of the refrigerator. Sounds strange, but it's true! Think cold fried chicken. Enjoy...and the eggs.


Anonymous said...

Looks much better than m\\the chicken squares I used to make.

JB said...

I have to make those tonight - I can taste them now. I loved Mom's chicken squares!!

JB said...

My eyes are having trouble - I see the tiny zuccini but I have never seen this before so they still look big and the Chicken looks huge too - can you take a zuccini pic with your hand or something so I can get some perspective?

Arties32 said...

You are right. The food is long gone- but the chicken is 1 1/2 inches at the most and the zucchini is like 3 inches.

Suzanne said...

The baby zucchini are so cute. I wonder if I could get the kids to eat them. I recently bought a great gadget that easily makes a very, very fine julienne of harder veggies. I've used it on zucchini, summer squash and carrots and mix the fine little julienne pieces into stuff I'm making (like cheese quesadillas this evening) and they don't even notice the veggies in there. The goal, of course, is to get them to eat the veggies knowingly and willingly.....