Ingredients
6 boneless skinless chicken breast halves1/2 cup all-purpose flour1 teaspoon paprika1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons vegetable oil6 slices Canadian baconSAUCE:1/2 cup sour cream1/2 cup mayonnaise1 tablespoon lemon juice1 teaspoon yellow mustard1/8 teaspoon pepper3 English muffins, split and toasted
Preparation
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.
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.
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).
Place English muffin halves on a baking sheet. Top each with a slice of bacon, one chicken breast half and 2 tablespoons sauce. Broil until bubbly.
