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Ingredients
| chicken breasts: 1 lb |
| all-purpose flour (unsifted): 3 Tbl |
| eggs: 1 (white) |
| water: 3 Tbl |
| almonds (chopped): 1/3 cup |
| italian seasoned bread crumbs: 1/2 cup |
| vegetable oil: 2 tsp |
| lite mayonnaise: 1/4 cup |
| light sour cream: 1/4 cup |
| Dijon mustard: 1 tsp |
| dried tarragon (leaves): 1 tsp |
Almond Chicken Breasts With Creamy Tarragon Mustard Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
- 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.
- 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.
- Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.