1 egg, beaten
1 T. water
1/8 t. salt
1/2 cup crushed, Ritz crackers (about 12 crackers)
1/2 t. paprika
1 lb. skinned boneless, chicken breasts
2 T. margarine or butter
1 T. flour
1/3 cup milk
2 T. dry white wine, if desired
1 t. Dijon mustard
1/2 t. dried tarragon leaves
Combine egg, water, and salt in a small bowl. Combine cracker crumbs and paprika on wax paper. Coat chicken pieces first in egg mixture, then in crumbs.
Place in 8-inch round microwave-safe baking dish; cover with wax paper.
Microwave (medium-high-70%) 6 1/2 to 7 1/2 minutes or until chicken is no longer pinkrotating dish once. Set aside.
Microwave (high) margarine in uncovered 1 cup glass measure 30 to 45 seconds or until melted. Blend in flour. Stir in milk, wine, mustard and tarragon until smooth.
Microwave (high) uncovered, 1 1/2 minutes or until mixture boils and thickens, stirring once. Arrange chicken on serving plate. Spoon sauce over chicken.
- calories 256
- protein 29g
- fat 11g
- carbohydrate 9g
- sodium 321mg
- cholesterol 120mg