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    Chicken Robert


    Source of Recipe


    Greystone's

    List of Ingredients




    4 Boneless Chicken Breast Halves
    1/2 c All Purpose Flour
    Salt and Pepper
    2 Eggs, slightly beaten
    1 c Ground Pecans, medium grind
    3 tb Oil

    -----MUSTARD SAUCE-----
    2 tb Dry White Wine
    1 tb Dijon Mustard
    1 c Demi-glace (rich brown sauce)
    1/2 c Whipping Cream
    Salt and Pepper

    Recipe



    Pat chicken breasts dry, then dip in flour seasoned with salt and pepper. Dip each into beaten egg, then coat evenly with pecans. Heat oil in frying pan, preferably a non-stick pan. Gently place chicken pieces in pan. Brown lightly, turn over and brown other side. Transfer to a 350¼F oven for 10 minutes. To make sauce, heat white wine, stir in mustard then demi-glace. Simmer until slightly thickened. Stir in cream. Heat through. Season with salt and pepper. If using a demi-glace mix, you may wish to stir more mustard into the sauce. Spoon sauce over chicken. Note: While homemade demi-glace is best from a flavour point of view, mixes are available at specialty food shops and some supermarkets. Serves 4.

 

 

 

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