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Pecan Crusted Chicken

Source of Recipe


The Vegetable Patch






List of Ingredients



• 6 Chicken breast halves (boneless/skinless)
  
• Salt and pepper to taste
  
• 5 T butter
  
• 4 T Dijon mustard
  
• 8 Ounces of pecans, chopped fine
  
• 1 T oil
  
• 2/3 C sour cream
  






Instructions



1. Toast whole pecans in pre-heated 350 degree oven. Chop them fine.
   
   
2. Flatten Chicken breasts and season with salt and pepper.
   
   
3. Melt 1 T butter and whisk in 3 T dijon.
   
   
4. Dip each piece of chicken in the butter/dijon mix and then coat with the chopped roasted pecans.
   
   
5. Melt 3 T of butter and the oil in a skillet over medium heat.
   
   
6. Saute half of the chicken breasts until lightly brown. Repeat with the rest.
   
   
7. Transfer to a baking dish and bake for 20 to 30 minutes.
   
   
8. Melt remaining tablespoon of butter in a saucepan, add sour cream, 1 T dijon mustard and salt and pepper to taste. Whisk together and remove from heat. Check seasonings by taste.
   
   
9. Place a spoonful of sauce on each chicken breast and garnish with a whole pecan.
   
   






Final Comments


This is very easy and can be made on hectic week-nights. Everyone will think you spent hours preparing this dish!