Krispy Chicken With Blueberry Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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-THIS was over the top deeeelicious!! Created for RSC #12. Ingredients:
3 cups rice krispies |
1/2 cup whole wheat flour |
1 tablespoon dried tarragon |
1 teaspoon salt |
1/2 cup egg white |
4 boneless skinless chicken breasts, halved |
2 tablespoons olive oil |
2 shallots, chopped |
3 cups blueberries (fresh or frozen) |
1 cup chicken broth |
1/2 cup mascarpone cheese |
2 tablespoons tarragon (fresh chopped or dried) |
Directions:
1. Preheat oven to 350°F Place a cooling rack on a baking sheet & spray with cooking oil.
2. In a gallon ziptop bag, slightly crush rice krispies - not crushed into a powder.
3. On one plate, place dry chicken breast pieces. On another plate, combine flour with salt & dried tarragon. In a shallow dish, lightly whisk egg whites. On another plate, place crushed rice krispies.
4. Dip each piece of chicken, one at a time, into the egg whites, then dredge in flour, then re-dip in the egg whites, then dredge in the rice krispies. Place on rack on baking sheet. Bake for 15 - 20 minutes until cooked through.
5. For sauce:.
6. In a large skillet, heat oil. Add shallots & saute 3 minutes. Add chicken broth & blueberries. If using dried tarragon, add now. Bring to a boil & simmer until thickened about 15 - 20 minutes. Off heat, add mascarpone cheese & fresh tarragon, if using.
7. Serve chicken with sauce.
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