Almond Chicken Breasts With Creamy Tarragon Mustard Sauce
3
People talking
From R. Reisman
- Ready In:
- 15mins
- Serves:
- Units:
Nutrition Information
3
People talking
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
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SAUCE
- 1⁄4 cup light mayonnaise
- 1⁄4 cup light sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried tarragon
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Redsie
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very good and simple to make. I stuffed the breasts with cream cheese for added moisture.
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Delish! This was so simple and so delicious. The sauce was the perfect complement to the chicken. Thanks Redsie.
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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!
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From R. Reisman
