Almond Chicken Breasts With Creamy Tarragon Mustard Sauce

Total Time
Prep 10 mins
Cook 5 mins

From R. Reisman

Ingredients Nutrition


  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.
Most Helpful

5 5

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

5 5

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

5 5

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!