TARRAGON CHICKEN

FOR THE CHICKEN RUB

1T GARLIC POWDER

1T BLACK PEPPER

1T SEASON SALT

1T DRIED ITALIAN SEASONING

4 CHICKEN BREAST SKIN ON BONE IN

FOR THE SAUCE

1 STICK OF COLD BUTTER

3 EGG YOLKS

1T DRIED TARRAGON

1T APPLE CIDER VINEGAR

1T DRIED ONIONS

SEASON SALT AND PEPPER TO TASTE

For the sauce place egg yolk and vinegar, tarragon, dried onions and salt and pepper whisk together put over very low heat add in a T of cold butter at a time until the sauce thickens place sauce in a cold bowl and set aside. Place chicken in an oven safe dish and add the rub bake at 350*F for 30-35 minutes until the juices no longer run pink. Sever with white rice pour sauce over chicken and rice or sever sauce on the side.