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Pecan Chicken




Source of Recipe


RC


Recipe Introduction


From the Biltmore


List of Ingredients




8 boneless skinless chicken breast halves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter -- melted
1/4 cup Dijon mustard
1 cup coarsely chopped pecans
sauce:
2 tablespoons Dijon mustard
16 ozs fat-free sour cream


Recipe



Sprinkle chicken with salt and pepper; place in a greased 13x9" baking dish. Combine butter and 1/4 cup of the mustard; stir well. Pour over chicken; sprinkle pecans over top. Bake, uncovered, at 375 for 35 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.

Combine remaining 2 tbsp. mustard, pan drippings, and sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.

To serve, pour sauce over chicken. Serves 8.