Open-Faced Chicken Benedict with Lemon-Cream Sauce
Description
This Open-Faced Chicken Benedict is a delightfully rich and satisfying dish that brings together tender breaded chicken, crispy bacon, and a velvety lemon-cream sauce, all stacked atop a toasted English muffin. Perfect for a hearty lunch or light dinner, it combines layers of flavor with minimal cooking time. This recipe provides a unique twist on the classic Benedict, without the poached eggs, but packed with savory flavors that will leave everyone wanting more.
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 30 minutes | 10 minutes | 40 minutes |
Nutrition Information (Per Serving)
This recipe yields 6 servings.
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 575.9 | 32.7 g | 10.4 g | 118.2 mg | 684 mg | 32.1 g | 1.4 g | 3.7 g | 37.4 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | Boneless chicken breast halves |
| ½ cup | All-purpose flour |
| 1 tsp | Paprika |
| 1 tsp | Seasoning salt |
| ¼ tsp | Ground black pepper |
| 6 tbsp | Sour cream |
| 1 tbsp | Mayonnaise |
| 1 tbsp | Fresh lemon juice |
| 1 tbsp | Dijon mustard |
| 6 | English muffins, split and toasted |
| 6 slices | Bacon, cooked until crispy |
Instructions
-
Prepare the Chicken
Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound the chicken to about a ¼-inch thickness. This will help the chicken cook evenly and quickly, ensuring a tender and juicy texture. -
Coat the Chicken
In a large zip-top bag, add the flour, paprika, seasoning salt, and black pepper. Close the bag and shake it to mix the dry ingredients thoroughly. Place the chicken breasts, one at a time, into the bag, seal it, and shake until each piece is well-coated with the seasoned flour mixture. -
Cook the Chicken
Heat 1-2 tablespoons of oil in a large skillet over medium heat. Add the floured chicken breasts and cook for about 4-5 minutes per side, or until the chicken is golden brown and the juices run clear. Once cooked, transfer the chicken to a warm platter and cover with foil to keep it warm. -
Prepare the Bacon
In the same skillet, add the bacon slices and cook until they are crisp. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Keep the bacon warm until ready to assemble. -
Make the Lemon-Cream Sauce
In a small saucepan, combine the sour cream, mayonnaise, lemon juice, Dijon mustard, and a dash of black pepper. Set the pan over low heat and stir continuously until the sauce is smooth and heated through. Avoid letting the sauce come to a boil, as this can cause the dairy to separate. Once warmed, reduce the heat to the lowest setting to keep the sauce warm until ready to serve. -
Assemble the Benedicts
Preheat your oven to 350°F (175°C). On a foil-lined baking sheet coated lightly with cooking spray, place each toasted English muffin half, cut-side up. Lay a crispy slice of bacon on top of each muffin, followed by one of the warm chicken breasts. Repeat for each muffin half. -
Bake the Muffins
Slide the baking sheet into the preheated oven and bake for 10-15 minutes, just until the muffins are warmed through and slightly crisp on the edges. -
Add the Sauce and Serve
Once the muffins are heated, remove the baking sheet from the oven. Generously spoon the warm lemon-cream sauce over each chicken-topped muffin half. For an extra touch of flavor, you can add the sauce before baking the muffins if you prefer, allowing it to bake into the chicken.Optional: If you love a generous amount of sauce, feel free to double the ingredients for the lemon-cream sauce.
-
Serve and Enjoy
Serve each open-faced Benedict while warm, garnished with a sprinkle of chopped parsley or a wedge of lemon if desired. Enjoy this comforting, rich, and layered dish with a side salad or some roasted vegetables.
