In this recipe, the chicken is deliciously seasoned with ground ginger, tarragon, pepper, mustard, thyme, garlic and oregano. double dipped. The breasts are first pan-fried, then baked, to make a tender, moist chicken with a lovely crispy coating.

Preparation time: 20 minutes

Cooking  time: 25 minutes

Servings: 8

Ingredients:

• 250 g 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
• 60 ml milk
• 8 (170 g) skinless, boneless chicken breast halves
• 120 ml vegetable oil

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