Almond Chicken Breasts With Creamy Tarragon Mustard Sauce

• lb boneless skinless chicken breast↗1 lb
• tablespoons all-purpose flour↗3 tablespoons
• egg white1
• tablespoons water↗3 tablespoons
• cup finely chopped almonds1⁄3 cup
• cup seasoned bread crumbs↗1⁄2 cup
• teaspoons vegetable oil↗2 teaspoons
• SAUCE
• cup light mayonnaise↗1⁄4 cup
• cup light sour cream↗1⁄4 cup
• teaspoon Dijon mustard↗1 teaspoon
• teaspoon dried tarragon1 teaspoon

Step-by-step instructions

1. 1

   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. 2

   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. 3

   Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.