Ingredients
-
1
-
3
-
1
-
3
-
1/3
-
1/2
-
2
-
-
1/4
-
1/4
-
1
-
1
-
-
-
Directions
Almond Chicken Breasts With Creamy Tarragon Mustard Sauce, From R Reisman, very good and simple to make I stuffed the breasts with cream cheese for added moisture
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Meanwhile, in Small Saucepan Whisk Together Mayonnaise, Sour Cream, Mustard and Tarragon; Heat Over Low Heat Just Until Warm. Serve Over Chicken. |
