Krispy Chicken With Blueberry Sauce - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350\u00b0F Place a cooling rack on a baking sheet & spray with cooking oil.
In a gallon ziptop bag, slightly crush rice krispies - not crushed into a powder.
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.
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.
For sauce:
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.
Serve chicken with sauce.