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

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

Mike Newnham February 28, 2009

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

lazyme November 03, 2007

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!

mary winecoff October 07, 2007

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