Ingredients Jump to Instructions ↓

  1. 6 boneless skinless chicken breast halves

  2. 1/2 cup all-purpose flour

  3. 1 teaspoon paprika

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 2 tablespoons vegetable oil

  7. 6 slices Canadian bacon SAUCE:

  8. 1/2 cup BREAKSTONE'S® Sour Cream

  9. 1/2 cup mayonnaise

  10. 1 tablespoon lemon juice

  11. 1 teaspoon yellow mustard

  12. 1/8 teaspoon pepper

  13. 3 English muffins, split and toasted

Instructions Jump to Ingredients ↑

  1. Pound chicken to 1/4-in. thickness. In a large resealable plastic bag, combine flour, paprika, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil 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 cream, mayonnaise, lemon juice, mustard and pepper in a small saucepan. Cook, stirring constantly, until heated through; hold over low heat (do not boil). Place English muffin halves on a baking sheet. Top each with a slice of bacon, one chicken breast half and 2 tablespoons sauce. Broil until bubbly. Yield: 6 servings. Editor's Note: One envelope of Hollandaise sauce mix prepared according to package directions may be substituted for the homemade sauce.


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