Open-Faced Chicken Benedict |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband enjoyed this recipe when he was growing up, so my mother-in-law passed it on to me when I wanted to surprise him with a special Valentine's Day dinner. Ingredients:
6 boneless skinless chicken breast halves |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons vegetable oil |
6 slices canadian bacon |
sauce: |
1/2 cup sour cream |
1/2 cup mayonnaise |
1 tablespoon lemon juice |
1 teaspoon yellow mustard |
1/8 teaspoon pepper |
3 english muffins, split and toasted |
Directions:
1. Pound chicken to 1/4-in. thickness. In a large resealable plastic bag, combine flour, paprika, salt and pepper. Add chicken, one piece at a time, and shake to coat.
2. In a large skillet, cook chicken in oil until browned and juices run clear. Transfer to a platter and keep warm. Brown bacon in the same skillet, turning once; remove and keep warm.
3. For sauce, combine sour cream, mayonnaise, lemon juice, mustard and pepper in a small saucepan. Cook, stirring constantly, until heated through; hold over low heat (do not boil).
4. Place English muffin halves on a baking sheet. Top each with a slice of bacon, one chicken breast half and 2 tablespoons sauce. Broil until bubbly. Yield: 6 servings.
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