ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE

Almond Chicken Breasts With Creamy Tarragon Mustard Sauce image

Provided by Redsie

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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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
1/4 cup light mayonnaise
1/4 cup light sour cream
1 teaspoon Dijon mustard
1 teaspoon dried tarragon

Steps:

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.