Open-Faced Chicken Benedict

• 6 boneless skinless chicken breast halves
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil
• 6 slices Canadian bacon
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon yellow mustard
• 1/8 teaspoon pepper
• 3 English muffins, split and toasted

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.
2. 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.
3. 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).
4. Place English muffin halves on a
5. . Top each with a slice of bacon, one chicken breast half and 2 tablespoons sauce. Broil until bubbly.

chicken, allpurpose, paprika, salt, pepper, vegetable oil, bacon, sour cream, mayonnaise, lemon juice, yellow mustard, pepper, muffins

Taken from www.tasteofhome.com/recipes/open-faced-chicken-benedict/ (may not work)