Pecan-Breaded Chicken Breasts w/ Dijon Mustard Sauce
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Why I Love This Recipe
OMG! This is soooooo gooooooood!! Of course, if it's gonna make your cholesterol soar, it has to be good, right?
Finely ground pecans are used instead of flour to coat these savory chicken breasts. The resulting flavor & texture are irresistible.
Ingredients You'll Need
8 Tb. butter
3 Tb. Dijon mustard
6 oz. pecans, finely ground (about 1 1.2 c.)
8 skinless, boneless chicken breast halves, pounded to 1/4" thickness
1 Tb. veg. oil
2/3 c. sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Directions
In small saucepan, melt 6 Tb. of butter. Whisk in 2 Tb. of mustard 'til blended; scrape into a shallow dish. Place pecans in another shallow dish.
Dip chicken first in butter mixture, ten dredge in pecans to coat. In large frying pan, heat remaining 2 Tb. butter in oil over med. heat. Add chicken & cook 3 min. on each side, 'til lightly browned & tender. Remove to serving platter & cover with foil to keep war,/
Discard all but 2 Tb. of fat from pan & reduce heat to low. Add sour cream' whisk in remaining 1Tb. mustard, salt & pepper. Blend well. Cook just 'til heated thru' DO NOT BOIL!! Serve over chicken.
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