Recipe: Pecan-Breaded Chicken Breasts

recipelink.com Chat Room Recipe Swap - 2001-06-13
From: recipelink.com

Pecan-Breaded Chicken Breasts with Dijon Mustard Sauce
From: Liz Nordsworthy, Fidonet COOKING echo
Yield: 4 servings
Prep: 15 minutes
Cook: 10 minutes

8 tbsp butter
3 tbsp Dijon mustard
6 oz pecans, finely ground
8 chicken breast halves, skinless/boneless; pounded to 1/4" thickness
1 tsp oil
2/3 cup sour cream
1/2 tsp salt
1/4 tsp pepper

In a small saucepan, melt six tablespoons of the butter. Whisk in two tablespoons of the mustard until blended; scrape into a shallow dish. Place the pecans in another shallow dish.

Dip the chicken into the butter mixture, then dredge in the pecans to coat.

In a large frying pan, heat the remaining two tablespoons of butter in oil over medium heat. Add the chicken and cook three minutes a side, until they are lightly browned & tender. Remove to a serving platter and cover with foil to keep warm.

Discard all but two tablespoons of fat from pan & reduce heat to low. Add the sour cream; whisk in the remaining tablespoon of mustard, salt and pepper. Blend well. Cook just until heated through; do not boil. Serve over chicken.