PECAN CRUSTED CHICKEN MEDALLIONS
1/4 cup pecan nuts
(roasted and salted)
1/2 cup flour
1 egg
1/4 cup milk
4 tablespoons pomery
mustard
1 tablespoon mayonnaise
2 boneless, skinless chicken
breasts
Vegetable oil
Make pecan flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper.
Make mustard sauce:
Mix remaining mustard and mayonnaise, and thin with water.
Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper.
Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side or until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Remove the chicken from the oven. Serve with mustard sauce. Serves 2.
I serve this with petite whole green beans topped with caramelized onions.
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