- 1/3 C low-fat buttermilk
- 1/2 C panko
- cooking spray
- 2 boneless, skinless chicken breast halves (about 4oz each), all visible fat discarded
- 1/4 C fat-free, low-sodium chicken broth
- 2 Tbsp fat-free sour cream
- 1 Tbsp Dijon mustard
- 1/4 tsp dried tarragon, crumbled
2. Pour the buttermilk into a shallow dish. Put the panko in another shallow dish. Lightly spray a baking pan with cooking spray. Set the dishes and baking pan in a row, assembly-line style.
3. Dip the chicken in the buttermilk, turning to coat. Roll each piece in the panko, lightly shaking off any excess. Arrange the chicken in a single layer in the baking pan. Lightly spray the top of the chicken with cooking spray.
4. Bake for 20 to 25 minutes, or until the chicken is no longer pink in the center.
5. Meanwhile, pour the broth into a small saucepan. Heat to a simmer over medium-high heat. Reduce the heat to medium-low. Whisk in the sour cream, mustard, and tarragon. Cook for 1 to 2 minutes, or until smooth and heated through, whisking constantly. Pour the sauce over the cooked chicken.
Robyn's notes: this is a heart-healthy and diabetic-friendly recipe, thus the "fat-free" qualifiers in the ingredients. Substituting the regular version of each of those would likely be fine, though obviously the nutritional information below would be inaccurate. This was fine, but not exciting for me, mainly because I'm not a big fan of Dijon mustard. But it went quickly and the chicken turned out well, moist inside but with a crispy coating. I served it over plain couscous (not included in the nutritional analysis below).
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often
Nutritional Facts: Exchanges=1 starch, 3 lean meat. Calories 195; Calories from fat 30; Total Fat 3.5g; Saturated Fat 0.9g; Trans Fat 0.0g; Polyunsaturated Fat 0.7g; Monounsaturated Fat 1.2g; Cholesterol 70mg; Sodium 280mg; Total Carbohydrate 11g; Dietary Fiber 1g; Sugars 2g; Protein 27g