Almond Chicken Breasts With Creamy Tarragon Mustard Sauce Recipe

Ingredients for Almond Chicken Breasts With Creamy Tarragon Mustard Sauce

• Boneless Skinless Chicken Breast
• All Purpose Flour
• 1 large egg white
• 1 tablespoon water
• 1 cup slivered almonds
• Seasoned Bread Crumbs
• Vegetable Oil
• Light Mayonnaise
• Light Sour Cream
• Dijon Mustard
• Dried Tarragon

How to Make Almond Chicken Breasts With Creamy Tarragon Mustard Sauce

1. Place chicken breasts between two sheets of plastic wrap and gently pound to 1/4-inch thickness using a meat mallet.
2. Lightly dust chicken breasts with 1/4 cup all-purpose flour, shaking off any excess.
3. In a shallow dish, whisk together 1 large egg white and 1 tablespoon of water.
4. In a separate shallow dish, combine 1 cup slivered almonds and 1 cup panko bread crumbs.
5. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat.
6. Dip each chicken breast in the egg wash, ensuring it's fully coated, then dredge in the almond-breadcrumb mixture, pressing gently to adhere.
7. Carefully place chicken breasts in the hot skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
8. While the chicken cooks, prepare the sauce: In a small saucepan, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons Dijon mustard, and 1 tablespoon fresh tarragon, finely chopped.
9. Heat the sauce over low heat, stirring occasionally, until warmed through. Do not boil.
10. Serve the crispy chicken breasts immediately, topped with the creamy tarragon mustard sauce.