Open-Faced Chicken Benedict

1. 1

   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.

2. 2

   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.

3. 3

   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).

4. 4

   Place English muffin halves on a

5. 5

   . Top each with a slice of bacon, one chicken breast half and 2 tablespoons sauce. Broil until bubbly.

No additional tips available.