PECAN-CRUSTED CHICKEN CUTLETS
4 tablespoons Dijon mustard, divided use
1 tablespoon butter or margarine, melted
3/4 teaspoon salt, divided use
1/4 teaspoon black pepper, divided use
4 boneless, skinless chicken breast halves (1 pound total)
2/3 cup pecans, finely ground
2 tablespoons oil
1 cup reduced-fat sour cream (for the sauce)
Mix together 2 tablespoons mustard, the melted butter, 1/2 teaspoon salt and 1/8 teaspoon pepper. Brush mixture all over chicken; coat with ground pecans. Place on waxed- paper-lined baking sheet and refrigerate for 15 minutes.
Heat oil in large nonstick skillet over medium-high heat working in batches if necessary to avoid crowding, add chicken to skillet; saute until browned, about 6 minutes per side (170 degrees F). Remove skillet from heat; reduce heat to low. Remove chicken to platter and keep warm. Wipe out skillet with clean paper toweling.
Add sour cream and remaining mustard, salt and pepper to skillet, stirring until well blended. Gently heat through; do not let boil. Pour over chicken and serve immediately.
Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping: Family Circle, not dated
4 tablespoons Dijon mustard, divided use
1 tablespoon butter or margarine, melted
3/4 teaspoon salt, divided use
1/4 teaspoon black pepper, divided use
4 boneless, skinless chicken breast halves (1 pound total)
2/3 cup pecans, finely ground
2 tablespoons oil
1 cup reduced-fat sour cream (for the sauce)
Mix together 2 tablespoons mustard, the melted butter, 1/2 teaspoon salt and 1/8 teaspoon pepper. Brush mixture all over chicken; coat with ground pecans. Place on waxed- paper-lined baking sheet and refrigerate for 15 minutes.
Heat oil in large nonstick skillet over medium-high heat working in batches if necessary to avoid crowding, add chicken to skillet; saute until browned, about 6 minutes per side (170 degrees F). Remove skillet from heat; reduce heat to low. Remove chicken to platter and keep warm. Wipe out skillet with clean paper toweling.
Add sour cream and remaining mustard, salt and pepper to skillet, stirring until well blended. Gently heat through; do not let boil. Pour over chicken and serve immediately.
Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping: Family Circle, not dated
MsgID: 371406
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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