Shelly's Recipe

CHICKEN SARAFINA

Category: Chicken

Sauce:
1 can cream of chicken or cream of chicken with herbs soup
1 tbsp grainy Dijon mustard
2 tbsp dry white wine
1 tsp dried parsley flakes
1 tsp brown sugar
1/2 tsp onion powder
1/4 tsp dried tarragon leaves, crushed
1/2 tsp garlic powder
1/2 cup sour cream

Breading:
1 egg
Splash of milk
Italian breadcrumbs
Grated Parmesan cheese

6-8 chicken tenders (or up to 10 depending on their size)

Preheat oven to 375. Grease a 9x9 baking dish with olive oil.

Combine sauce ingredients and sit in fridge for flavors to meld.

Make a breading station: Beat 1 egg with a splash of milk in a small bowl. Empty beaten egg into a shallow pie plate or other baking dish. Place equal amounts of breadcrumbs and parmesan in a large plate. Dip the chicken in the egg, letting excess liquid drip off. Dredge chicken through breadcrumb/parmesan mix.

Place chicken in baking dish and bake for 20 minutes. After the 20 minutes has passed, remove the sauce from the fridge and put it over the chicken. Bake for 15-20 minutes more or until meat is no longer pink in the middle.