Open-Faced Chicken Benedict
Pound chicken to 1/4 inch thickness. In a large resealable plastic bag.
Combine flour, paprika and 1/8 teaspoon pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet coated with nonstick cooking spray, cook chicken until browned and juices run clear. Transfer to a platter and keep warm. Brown bacon in the same skillet, turning once; remove and keep warm. For sauce, combine sour cram, mayonnaise, lemon juice, mustard and remaining pepper in a small saucepan. Cook, stirring constantly, until
NOTES : My husband enjoyed this recipe when he was growing up, so my mother-in-law passed it on to me when I wanted to surprise him with a special Valentine's Day breakfast.
Friday, January 1, 2010 - 3:49am