Almond Chicken Breasts With Creamy Tarragon Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From R. Reisman Ingredients:
1 lb boneless skinless chicken breast |
3 tablespoons all-purpose flour |
1 egg white |
3 tablespoons water |
1/3 cup finely chopped almonds |
1/2 cup seasoned bread crumbs |
2 teaspoons vegetable oil |
1/4 cup light mayonnaise |
1/4 cup light sour cream |
1 teaspoon dijon mustard |
1 teaspoon dried tarragon |
Directions:
1. Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate.
2. In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center.
3. Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.
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