Tahini Coated Chicken

This is a quick to make chicken dish.
Tastes great and is a bit unusual
my entire family loves this very much.
Here you double dredge the coating
and get a very nice crust on it.

Ingredients:
1 medium onion, roughly chopped
2 tablespoons fresh tarragon
2 tablespoons tahini
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving.

In a blender or food processor,
combine onion, herbs and tahini.
As you puree the mixture, slowly
add just enough olive oil through
the feed tube to make a thick,
smooth paste; not too thin.
Put flour in a shallow bowl.
Place chicken in another bowl.
Rub puréed mixture over chicken,
then dredge each piece in flour.
Gently shake off any excess flour,
coat again with paste and
dredge once more in flour.
Heat 1/4 inch olive oil in a skillet;
when it is hot, fry chicken for
about 4 minutes each side,
until well browned and cooked through;
it will take longer if you use
chicken with the bone in.
Garnish with parsley and
serve hot or warm, with lemon wedges.