Chicken With Mustard Sauce

For not being a huge meat eater, I actually liked this dish quite a bit. It was super easy and quick to make and paired very well with a simple spinach salad. The next day it made a great sandwich too, with the leftover pieces.... I think I need pretty plates though, if I'm gonna be taking pictures of my food ;o)

Ingredients

1 1/3 cup non-fat half and half

1/3 cup non-fat/low-fat sour cream

1/4 cup yellow mustard

1/2 tsp dry mustard

1 tsp Worcestershire sauce

1/8 tsp pepper

1/4 tsp chili powder

2 boneless chicken breasts

1 egg

1 cup bread crumbs

1/3 cup fresh, grated Parmesan cheese

1-2 Tb. olive oil

Directions

1. Cut each chicken breast in half thickness wise, so you have four very thin pieces. 
2. To make your mustard sauce, mix together the following; 1/3 cup non-fat half and half, sour cream, mustard, dry mustard, Worcestershire sauce, pepper, and chili powder. Heat gently through to combine flavors then set aside
3. Beat the rest of your half and half and egg together in one pie pan and combine your bread crumbs and grated Parmesan cheese in another. Dip chicken pieces first in the egg mixture, then in the bread crumbs, coating thoroughly.
4. Put olive oil in frying pan and saute chicken a few minutes on each side over medium heat, until cooked through and golden brown. It doesn't take long when they are super thin.
5. Serve with mustard sauce.