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Pecan-Breaded Chicken Breasts With Mustard Sauce

Source of Recipe

internet


Recipe Introduction

Yield: 4 Servings

List of Ingredients

2 whole chicken breasts, skinned, boned and halved
salt and lemon pepper to taste
10 Tbs butter
3 Tbs dijon mustard
1 c ground pecans
2 Tbs vegetable oil (preferably safflower)
2/3 c sour cream


Recipe

Place halved chicken breasts between two sheets of waxed paper and pound with a kitchen mallet or heavy skillet to approximately 1/4" thickness. Sprinkle lightly with salt and lemon pepper.

In a small saucepan over medium heat, melt 6 tbsp butter. Remove from heat and whisk or beat in 2 tbsp mustard. Dip chicken pieces in mustard mixture the coat with ground pecans. Set aside.

In frying pan, heat oil and remaining butter over medium heat. When hot, add chicken breasts and cook 3 minutes per side until lightly browned (do this in batches, if necessary, to avoid crowding the pan). Remove breasts when they are browned; keep warm. Discard excess fat and any
bits of pecans remaining in the pan.

Return frying pan to medium heat and stir in sour cream, stirring up browned bits from the bottom of the pan. Whisk in remaining mustard; add salt and lemon pepper to taste. Remove from heat.

To serve, spoon a dollop of sauce onto the center of each heated dinner plate and place chicken breast on top.