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Open-Faced Chicken Benedict

 Open-Faced Chicken Benedict
My husband enjoyed this recipe when he was growing up, so my mother-in-law passed it on to me when I wanted to surprise him with a special Valentine's Day dinner.
6 ServingsPrep/Total Time: 30 min.


  • 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
  • SAUCE:
  • 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


  • 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

2 of 2

Open-Faced Chicken Benedict (continued)

Directions (continued)

  • 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. Yield: 6 servings.
Editor's Note: One envelope of Hollandaise sauce mix prepared according to package directions may be substituted for the homemade sauce.
Nutritional Facts: 1 serving (1 each) equals 485 calories, 28 g fat (6 g saturated fat), 96 mg cholesterol, 861 mg sodium, 22 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.