Krispy Chicken With Blueberry Sauce

READY IN: 1hr
Recipe by Elmotoo

-THIS was over the top deeeelicious!! Created for RSC #12.

Top Review by Sydney Mike

I really enjoy chicken breasts in many ways, so this recipe was a curiousity for me & caught my interest! I pretty much followed the recipe, but, as suggested in another review, I did cut back on the amount of tarragon! We liked the crunchy coating of rice krispies & would happily make this again, sauce & all! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #37]

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Place a cooling rack on a baking sheet & spray with cooking oil.
  2. In a gallon ziptop bag, slightly crush rice krispies - not crushed into a powder.
  3. On one plate, place dry chicken breast pieces. On another plate, combine flour with salt & dried tarragon. In a shallow dish, lightly whisk egg whites. On another plate, place crushed rice krispies.
  4. Dip each piece of chicken, one at a time, into the egg whites, then dredge in flour, then re-dip in the egg whites, then dredge in the rice krispies. Place on rack on baking sheet. Bake for 15 - 20 minutes until cooked through.
  5. For sauce:.
  6. In a large skillet, heat oil. Add shallots & saute 3 minutes. Add chicken broth & blueberries. If using dried tarragon, add now. Bring to a boil & simmer until thickened about 15 - 20 minutes. Off heat, add mascarpone cheese & fresh tarragon, if using.
  7. Serve chicken with sauce.

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