Panko Chicken in Mustard Cream Sauce

This is one of my favorite recipes from the Diabetes & Heart Healthy Meals for Two, published by the American Heart Association:

Panko Chicken in Mustard Cream Sauce
Ingredients
1/3 cup low fat buttermilk
1/2 cup Panko bread crumbs
Cooking spray
2 boneless, skinless chicken breasts (about 4 oz each), all visible fat discarded
1/4 cup fat free low sodium chicken broth
2 tablespoons fat free sour cream
1 tablespoon Dijon mustard
1/4 teaspoon dried tarragon, crumbled

Instructions
Preheat oven to 400 degrees
Pour buttermilk in shallow dish. Put Panko in another shallow dish.
Lightly spray a cooking dish with cooking spray.
Dip each piece of chicken in buttermilk, then roll in Panko to coat. Place each coated piece of chicken in backing pan and spray tops lightly with cooking spray.
Bake for 20-25 minutes, or until chicken is no longer pink in the center.

Meanwhile, pour the broth in a small saucepan. Heat to simmer over medium high heat. Reduce heat to medium low. Whisk in fat free sour cream, mustard, and tarragon. Cook for 1 to 2 minutes, or until smooth and heated through, whisking constantly. Pour sauce over cooked chicken and serve.

I serve this with rice and steamed veggies for my husband. I leave out the rice on my plate, but put some of the sauce on the veggies.

Enjoy!

Kristi