Almond Chicken Breasts With Creamy Tarragon Mustard Sauce

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From r. Reisman

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Steps

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Between sheets of waxed paper , pound breasts to 1 / 4-inch thickness.

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Dust with flour.

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In shallow bowl , whisk together egg white and water.

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Combine almonds and bread crumbs and place on a plate.

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In nonstick skillet sprayed with vegetable spray , heat oil over medium-high heat.

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Dip breasts in egg wash , then in crumb mixture.

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Cook for 3 minutes on one side.

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Turn and cook for 2 minutes longer or until just done at center.

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Meanwhile , in small saucepan whisk together mayonnaise , sour cream , mustard and tarragon.

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Heat over low heat just until warm.

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Serve over chicken.

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Ingredients

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boneless skinless chicken breast, all-purpose flour, egg white, water, almonds, seasoned bread crumbs, vegetable oil, light mayonnaise, light sour cream, dijon mustard, dried tarragon