Krispy Chicken With Blueberry Sauce

• 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)

1. Preheat oven to 350u0b0F 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.

rice krispies, whole wheat flour, tarragon, salt, egg white, chicken breasts, olive oil, shallots, blueberries, chicken broth, mascarpone cheese, tarragon

Taken from www.food.com/recipe/krispy-chicken-with-blueberry-sauce-317853 (may not work)