Almond Chicken Breasts With Creamy Tarragon Mustard Sauce

Submitted by Redsie

"From R. Reisman"

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 4

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

• SAUCE

• 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.

Reviews

[Mike Newnham]

very good and simple to make. I stuffed the breasts with cream cheese for added moisture.

 

[lazyme]

Delish! This was so simple and so delicious. The sauce was the perfect complement to the chicken. Thanks Redsie.

 

[mary winecoff]

This is a truly outstanding recipe. It is quick to make and perfect for my dinner party the other night. Everyone loved it even the kids. I did double everything and used almond meal instead of finely chopped almonds in the recipe. Excellent!