BILTMORE PECAN CHICKEN
8 boneless skinless chicken breast halves
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 cup butter, melted
1/4 cup plus 2 tbsp. Dijon mustard, divided use
1 cup coarsely chopped pecans
FOR THE SAUCE:
1 (16 oz.) container sour cream
1/3 cup water (or as needed)
Sprinkle chicken with salt and pepper; place in a greased 13x9 baking dish.
Combine butter and 1/4 cup of the mustard; stir well. Pour over chicken; sprinkle pecans over top.
Bake, uncovered, at 375 degrees F for 35 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
Combine remaining 2 tbsp. mustard, pan drippings, sour cream, and water, if desired, in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
To serve, pour sauce over chicken.
Makes 8 servings
Source: Bounty of Biltmore Cookbook: A Recipe Collection from Biltmore Estate by Whitney Wheeler Pickering
8 boneless skinless chicken breast halves
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 cup butter, melted
1/4 cup plus 2 tbsp. Dijon mustard, divided use
1 cup coarsely chopped pecans
FOR THE SAUCE:
1 (16 oz.) container sour cream
1/3 cup water (or as needed)
Sprinkle chicken with salt and pepper; place in a greased 13x9 baking dish.
Combine butter and 1/4 cup of the mustard; stir well. Pour over chicken; sprinkle pecans over top.
Bake, uncovered, at 375 degrees F for 35 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
Combine remaining 2 tbsp. mustard, pan drippings, sour cream, and water, if desired, in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
To serve, pour sauce over chicken.
Makes 8 servings
Source: Bounty of Biltmore Cookbook: A Recipe Collection from Biltmore Estate by Whitney Wheeler Pickering
MsgID: 371615
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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